Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
1tspcumin seed
1cupyellow onion
1tbspgarlic clove
1tbspginger
1bay leaf
2tspground cumin
2tspground coriander
¾tspground cinnamon
1tspgaram masala
½cupgarlic powder
½tspsalt (optional)
2cupsorganic tomatoes
2cupsorganic tomatoes
3cupschickpeas
½cupvegetable broth
¼cupcilantro (optional)
½cupcoconut milk
1
Assemble your spices first to help this dish come together quickly. Measure out the cumin seeds and set aside. Chop the onion and set aside. Prep the garlic and ginger and set them aside in one bowl. Measure out bay leaf through salt (if using) in a single bowl. That’s four bowls of prepped ingredients, and now you’re ready to go!
2
Heat a large stovetop pot on medium-high heat. Add the cumin seeds and cook until fragrant, about 1–2 minutes.
3
Add the onion and cook until translucent, about 2–3 minutes, stirring frequently.
4
Add water, if needed to deglaze the pan. Turn heat down to medium and stir in the garlic and ginger. Cook for 30–60 seconds.
5
Add the spices: bay leaf, cumin, coriander, garam masala, cinnamon and salt, if using. Stir well and cook until fragrant, about 30–60 seconds.
6
Stir in the diced and pureed tomatoes and cook for 1–2 minutes.
7
Add the vegetable broth and chickpeas. Stir well and simmer for 10 minutes to allow the flavors to concentrate and for the tomatoes to reduce and turn slightly brown (from the spices).
8
Mash about ¼ of the tomato chickpea mixture with a potato masher or fork. This will thicken the mixture. Simmer for an additional 5 minutes.
9
Taste and adjust for additional seasoning of choice. Add salt, if desired.
10
Remove the Chana Masala from the heat and stir in the coconut milk, if using. Sprinkle cilantro on top, if using.
Lower-Fat To reduce the fat, substitute unflavored and unsweetened plant-based milk for the coconut milk or omit the milk completely. The milk adds a bit of depth to the dish, but isn’t absolutely necessary.
Prep Ahead Cut and puree the tomatoes ahead of time and store in an airtight container the day before preparing this dish.
Companion Recipes Serve cooling Cucumber Raita alongside the Chana Masala.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
1tspcumin seed
1cupyellow onion
1tbspgarlic clove
1tbspginger
1bay leaf
2tspground cumin
2tspground coriander
¾tspground cinnamon
1tspgaram masala
½cupgarlic powder
½tspsalt (optional)
2cupsorganic tomatoes
2cupsorganic tomatoes
3cupschickpeas
½cupvegetable broth
¼cupcilantro (optional)
½cupcoconut milk
Directions
1
Assemble your spices first to help this dish come together quickly. Measure out the cumin seeds and set aside. Chop the onion and set aside. Prep the garlic and ginger and set them aside in one bowl. Measure out bay leaf through salt (if using) in a single bowl. That’s four bowls of prepped ingredients, and now you’re ready to go!
2
Heat a large stovetop pot on medium-high heat. Add the cumin seeds and cook until fragrant, about 1–2 minutes.
3
Add the onion and cook until translucent, about 2–3 minutes, stirring frequently.
4
Add water, if needed to deglaze the pan. Turn heat down to medium and stir in the garlic and ginger. Cook for 30–60 seconds.
5
Add the spices: bay leaf, cumin, coriander, garam masala, cinnamon and salt, if using. Stir well and cook until fragrant, about 30–60 seconds.
6
Stir in the diced and pureed tomatoes and cook for 1–2 minutes.
7
Add the vegetable broth and chickpeas. Stir well and simmer for 10 minutes to allow the flavors to concentrate and for the tomatoes to reduce and turn slightly brown (from the spices).
8
Mash about ¼ of the tomato chickpea mixture with a potato masher or fork. This will thicken the mixture. Simmer for an additional 5 minutes.
9
Taste and adjust for additional seasoning of choice. Add salt, if desired.
10
Remove the Chana Masala from the heat and stir in the coconut milk, if using. Sprinkle cilantro on top, if using.
