This Chana Masala (Savoury Chickpeas) recipe has loads of flavor and is naturally vegan and gluten free. Loaded with nutrition, chickpeas earn their place as a healthful and key staple of any diet. So easy to make, this classic dish tastes better than take out!

This recipe is everything I could want from chana masala. The tomato gravy is thick and saucy, and each bite bursts with an infusion of divine spices. And when cooked at home, it’s so fresh tasting and comforting.

Channa Masala holds a special place my heart, it was the first meal my husband cooked for me when we first met. It’s also my Mom’s signature dish and whenever I eat it, it takes me back to my childhood days in Montreal. Mom’s version has many more spices and flavours but being a bit of a purist, I prefer my Chana Masala flavourful and lightly infused with warm spices.

It’s vegetarian, healthy and hearty thanks to the fiber-rich chickpeas! Traditional chana masala does not have spinach in it, but I added the little healthy green leaves to this wholesome meal. If you’re trending authentic, you can leave out the spinach.

I used canned chickpeas just because it was quicker but I also make this recipe using dry chickpeas. Just soak the dry chickpeas in water overnight and boil them the next day in lots of water until soft.

Preparing this dish is simple. Essentially, fry the onion, garlic and ginger in oil until golden brown. Add in the tomatoes, spices and cook. Combine in the chickpea and any remaining spices and let simmer. When it becomes a beautiful, hearty thick stew add in the fresh spinach and Voila! Enjoy with rice, naan or any flatbread.

Squash and Split Pea Coconut Soup

Savoury Potatoes (Sukhe Aloo)

Chana Masala

Servings

Ingredients

• 2 Cans (14 ounce) Chickpeas drained and rinsed
• 1 Can (14 Ounce) Chopped tomatoes
• 1 Cup Fresh chopped spinach tightly packed
• 1/2 Cup Water
• 2 Tablespoons Vegetable oil
• 4 Cloves Garlic paste or finely chopped
• 1 Knob (1-inch) Ginger paste or finely chopped
• 2 Green Chillies finely chopped
• 1 Cinnamon Stick Optional
• 1 Bay Leaf Optional
• 1-2 Teaspoons Himalayan salt (or pink salt) (or to taste)
• 1 Large onion chopped About 1 1/2 cups
• 2 Teaspoons Coriander ground
• 1/2 Teaspoon Freshly ground Black Pepper
• 1 1/2 Teaspoon Garam Masala
• 1/2 Teaspoon Ground turmeric
• Juice of 1 lemon

Servings Ingredients 2 Cans (14 ounce) Chickpeas drained and rinsed 1 Can (14 Ounce) Chopped tomatoes 1 Cup Fresh chopped spinach tightly packed 1/2 Cup Water 2 Tablespoons Vegetable oil 4 Cloves Garlic paste or finely chopped 1 Knob (1-inch) Ginger paste or finely chopped 2 Green Chillies finely chopped 1 Cinnamon Stick Optional 1 Bay Leaf Optional 1-2 Teaspoons Himalayan salt (or pink salt) (or to taste) 1 Large onion chopped About 1 1/2 cups 2 Teaspoons Coriander ground 1/2 Teaspoon Freshly ground Black Pepper 1 1/2 Teaspoon Garam Masala 1/2 Teaspoon Ground turmeric Juice of 1 lemon

Instructions

1. Heat oil in a large saucepan or Dutch oven over medium-high heat until the oil shimmers. Add the onion, bay leaf, cinnamon stick and cook, stirring frequently, until the onions start to brown, approximately 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, approximately 10 minutes.
2. Add garlic, ginger, chillies, half the lemon juice and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, approximately 30 seconds.
3. Add the tomatoes and smash them further using a whisk or masher. Reduce the heat to medium-low and cook until it becomes a thick paste, stirring constantly. Add the drained, rinsed chickpeas with 1/2 cup water and bring to a simmer.
4. Reduce the heat to low and cook covered, stirring occasionally until the liquid has reduced into a thick stew and spices are all infused.
5. Remove from heat and stir in the chopped spinach, remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan.