Chana Masala

Chana Masala
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Chana Masala


  • 250g dried chickpeas, soaked overnight & cooked until tender or 400g tin
  • 2tbsp coconut oil
  • 1 large onion, sliced
  • 50g ginger
  • 50g garlic
  • 30g fresh turmeric or 1 tsp ground
  • 1 tbsp black mustard seeds
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground chilli powder
  • 3 cardamom pods
  • 1 tomato, roughly chopped
  • 400g tin coconut milk
  • 3 Indian green chillies
  • Coriander to finish

How to make

  1. Heat a medium deep pan, add the oil and then onions. Cook on a medium-low heat for about 10 minutes until the onions become very soft, but not brown. Grate in the ginger, garlic and turmeric (a micro plane is ideal for this).

  2. Cook for another minute and add your spices, stir them in through, add your chopped tomato, cook for another minute, add chickpeas, coconut milk, water and plenty of seasoning.

  3. Simmer with lid on for about an hour, checking to see it doesn’t become too dry adding more water if needed. If you’re in a rush you could cook for less time but I think it gets richer, more flavourful and more tender the longer you leave it on the stove.

  4. Finish with chopped coriander and serve!

  5. You can serve with rice, Indian bread, an assortment of veg and chutneys for a real spread. Or just a simple dinner, simply cook some extra greens!

  • I made a hot green sauce to spice it up a little.*
  1. A mixture of coriander and mint, green chilli, lime juice, thumb of ginger, a clove of garlic, a splash of olive oil, salt and pepper, simply blend it all up!

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