Indian Chana Masala: Chickpea Tomato Stew

Indian Chana Masala: Chickpea Tomato Stew

chana masala recipe

Credit: SweetOnVeg

This Indian inspired Chana Masala recipe is a fast meal or side dish that can be prepared with just a few ingredients from your humble abode. Use canned chick peas and tomatoes for quick assembly. If you prefer a smooth texture, you can puree in a food processor or blender prior to serving.

Chickpea and Fire-Roasted Tomato Stew with Cilantro, Lime, Garlic & Yogurt

By 2014-05-30

A few notes about this recipe:

The fire-roasted tomato part is pretty darn important. It will taste completely different with any substitution.

After prepping the ingredients for your stew, break out a medium saute pan - you'll need the lid too. If doubling this recipe, you'll need a larger vessel for this tour of India. Ever wonder what to call the various apparati in your kitchen arsenal? Our friends at The Kitchn explain the difference between a saute pan and a skillet.

  • Prep Time : 5 minutes
  • Cook Time : 25 minutes
  • Yield : 4 cups



  • Heat olive oil over medium-high heat.
  • Add the sweet onion, garlic, ginger, and garam masala to the pan and cook about 3 minutes, stirring occasionally until onions are no longer opaque.
  • Add the diced fire-roasted tomatoes and mix thoroughly with the base ingredients.
  • Turn down the heat to a slow simmer for 5-7 minutes.
  • Add chickpeas and a bit of water if needed.
  • Cover and continue simmering for 15 minutes.
  • Remove the pan from heat and stir in chopped cilantro and freshly squeezed lemon juice. Taste.
  • Serve with naan and a dollop of sour cream or plain yogurt.
  • Enjoy!