Mom” has been seeking an easier, less time-consuming recipe to make Chana Masala, and this is it, courtesy of Daily Unadventures in Cooking!

Chana Masala

Adapted from Recipezaar


1 teaspoon vegetable oil

1 small onion, minced

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon curry powder/garam masala

1 teaspoon paprika

1/4 teaspoon salt

1 15oz can chickpeas

1 tomato, chopped

1/2 cup water

1 teaspoon fresh ginger

1/2 fresh green chili, minced


In a heavy pot with a lid heat oil to medium and add onions & garlic. Cook, stirring regularly for 5 minutes or so. You want the garlic and onions to actually start to brown.

Turn heat to medium low and add ground cumin, turmeric, cumin seeds, curry powder, coriander, paprika and salt. The spices should become fragrant when they hit the heat. Just don’t stand too close or you risk a sneeze. Stir for 60 seconds, then add the tomato and cook for another 3 minutes stirring regularly. Add chickpeas and water and stir to combine. Cover with a lid and cook for 10 minutes. It should be at a gentle simmer.

Add chili and ginger, stir for another 30 seconds and serve.

This recipe keeps well in the fridge and is a great filling for a wrap the next day. Try adding fresh spinach, cilantro and a bit of yugurt to a wrap along with a scoop of Chana Masala.

*Recipe and image courtesy of Daily Unadventures in Cooking.*