Skip to content
Scott's Chana Masala Recipe
This recipe comes courtesy of Scott - it is one of his favourites.
If you’ve talked recipes in the store with him you know that he works around a number of food sensitivities in his home. Chana Masala is a go to recipe in his house; it’s budget friendly, healthy, incredibly filling and so easy to make.
He prefers using prepared dried chickpeas versus canned, and diced tomatoes make a heartier spoonful, but you can use pureed if you like a smoother consistency (he has used roasted red peppers and eggplants in place of tomatoes for his wife in his own version). He recommends using a couple of jalapenos for a medium heat, or you can replace them with serrano peppers if you want it spicier.
He serves this dish with naan bread, rice or quinoa, but his favourite is serving it over roasted broccoli and sweet potatoes seasoned with salt, pepper and some garam masala. And for the little bit of sauce left in the bowl, our in-store pakoras make wonderful bowl cleaners at the end of your meal.
Ingredients:
3 Tbsp coconut oil
1 medium white or yellow onion, finely diced
1 Tbsp ground cumin
3/4 tsp sea salt (divided, plus more to taste)
6 cloves garlic, minced
2 Tbsp fresh ginger, minced
1/2 cup fresh cilantro, chopped
2-3 fresh green chilies, sliced with seeds
1 Tbsp ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 28-ounce can pureed or finely diced tomatoes
2 cups dried chick peas, soaked overnight and boiled for 3 hours in a pot with 4 times as much water (can also use 2 cans of chick peas)
1 tsp garam masala
2-3 tsp coconut sugar
2 Tbsp lemon juice
Instructions:
1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp).
2. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
4. Next add tomatoes and chickpeas and remaining salt (1/2 tsp). If the mixture looks a little too thick, add up to 1 cup water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
7. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish.