Chana Masala Recipe
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Feasting at Home · by Sylvia Fountaine★ 4.8

Chana Masala Recipe

NUTRITION · PER SERVING90M COOK
CAL 13%·PRO 22%
CARBS 33G53% OF CAL
7G FIBER0G ADDED6G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 9G33% OF CAL
4G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chickpeas simmered in a fragrant tomato-based curry with warm spices like garam masala, cumin, and coriander. Hearty, flavorful, and satisfying for vegetarians.

mainindiancurrybeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
  • 2-3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
  • 2 bay leaves
  • 2 teaspoons cumin seeds (whole)
  • 1 teaspoon fennel seeds
  • 2 large shallots ( or sub one large onion)
  • 4 fat garlic cloves, rough chopped
  • 1/2 -1 jalapeno or 1 serrano chili, finely diced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon dried fenugreek leaves
  • 1/2 teaspoon ground turmeric
  • 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
  • 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
  • 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
  • 1-2 teaspoons honey or sugar if needed
PREP
30M
SODIUM
606MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.