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Easy Chana Masala (spicy chickpea stew)

This spicy, fragrant chickpea stew is a delicious Indian classic served with rice. A favorite take-out dish easily made at home.
Course Main Course
Cuisine Indian
Keyword chana masala recipe, Indian spicy chickepea stew
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 118kcal
Author Toni Dash


  • 3 tablespoons Vegetable Oil
  • 1 medium Red Onion chopped
  • ¾ teaspoon sea salt or kosher salt
  • 1 tablespoon fresh Ginger peeled and minced
  • 5 cloves Garlic minced
  • 1 Serrano Pepper diced (seeds discarded)
  • 2 teaspoons ground Cumin
  • 2 teaspoons ground Coriander
  • ½ teaspoon Cayenne Pepper
  • ¾ teaspoon Turmeric
  • 1 teaspoon Garam Masala
  • 1 15-ounce can Crushed Tomatoes
  • 2 15-ounce cans Chickpeas drained
  • prepared rice for serving
  • fresh cilantro chopped for garnish (optional)


  • Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
  • Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
  • Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
  • Add the tomatoes cook 1 minute.
  • Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
  • Serve over prepared rice. Garnish with chopped fresh cilantro if desired.


Storing leftovers
Store it in an airtight container for up to 2 days in the refrigerator. Reheat on the stove top over medium-low heat or in the microwave.


Calories: 118kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 441mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg