Chana Masala


Serves 6

This recipe is spiced very ‘cool.’ More spices can be added for those who like it hot.

1 tablespoon safflower oil
1 pound onions – diced
2 cloves garlic – minced
1 ¾ tablespoon fresh ginger – grated
1 jalapeno pepper
1 tablespoon coriander
1 ¾ teaspoon ground cumin
1 pinch cayenne
1 teaspoon turmeric
1 ¾ teaspoon whole cumin seeds
1 ¾ teaspoon paprika
1 teaspoon garam masala
10 oz tomatoes – diced
½ cup water, plus more to cook chick peas
1 cup dried chick peas – soaked overnight
½ teaspoon salt
¼ cup lemon juice


  1. Drain chickpeas. Cook in pot with 3 cups of water. Drain when tender.
  2. Saute onions in large pot or dutch oven until soft and translucent. Add garlic, ginger and jalapeno, continuing to saute for a few minutes. Add all the spices. When the mixture starts to brown, add tomatoes, water, lemon juice, salt and chickpeas.
  3. Let mixture simmer, stirring occasionally for 30 minutes.
  4. Taste, and correct seasoning if needed. Lower heat, cover and slow cook for 30 minutes to 1 hour.
  5. Serve over basmati rice.