Sunday, September 17, 2017

Easy Chana Masala

I modified the Minimalist Baker "Easy Chana Masala" recipe (link below) to make it even easier and more palatable for my family.
NOTE: I left out the oil, serrano peppers, and lemon juice--on purpose. I used less red chili powder because we're weenies!

Here's what I did:
Water-sauteed the chopped onion in a large sauce pot until tender and translucent. Then, I add the chopped cilantro, ginger, and garlic and cooked another 2 minutes. After that, I added in the crushed tomatoes, water, the coconut sugar, and ALL of the dry spices listed. Finally, I added in the cooked garbanzo beans and brought everything to a gentle rolling boil, reduced heat, and simmered (covered) for 30 minutes, stirring often. We served this over Basmati rice, and it was FABULOUS!!!
NOTE: The chili powder she refers to in the recipe is INDIAN chili powder, not Mexican. If you don't have Indian chili powder, use a SMALL amount of cayenne pepper, adding more a little at a time.

Here's what I put in:
1 yellow onion, finely diced
1 T ground cumin
3/4 tsp sea salt, or more to taste
6 cloves garlic, minced
1 T crushed ginger
1/2 cup fresh cilantro, chopped
1 T ground coriander
1/4-1/2 t Indian red chili powder (more if you like it really spicy)
1 t ground turmeric
1 t garam masala
1 T coconut sugar
1 28-oz can no-salt-added crushed tomatoes
2 15-ounce cans chickpeas, rinsed and drained

Modified from


  1. Sounds delicious!! Did you simmer with it covered? Thank you!

    1. Yes, I just updated the recipe. Thanks for pointing that out! ENJOY!