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chana masala served in a 3 compartment silver tray with rice and flatbread

Chana Masala

Prepare to be amazed by the incredible flavors that spices bring to this simple yet delicious dish! Chana masala, which means spiced chickpeas, involves soaking dried chickpeas overnight and then simmering them in a fragrant, spiced onion-tomato curry. This vegan, gluten-free, soy-free, and low-fat dish checks all the boxes for a perfect meal. Enjoy it with jasmine rice and my almond flour flatbread!
Recipe adapted from https://www.indianhealthyrecipes.com/chana-masala/
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Prep Time 11 hours
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Equipment

Ingredients
  

Chickpeas

  • 1 cup dried chickpeas equates to 3 cups soaked

Spiced Tomato Sauce

  • 1 tablespoon olive oil
  • 1 bay leaf optional
  • 1 cinnamon stick optional, removed before blending
  • 2 cloves optional
  • 2 green cardamom pods optional
  • 2 onions any variety, chopped, equates to about 2 cups
  • 4 cloves garlic chopped
  • 1 inch ginger peeled, chopped
  • 28 ounces San Marzano whole tomatoes canned
  • 1 teaspoon sea salt

Spice Blend (mix together)

  • 1/4 teaspoon turmeric
  • 1/2 teaspoon Indian red chili powder the red chili powder I have from India is VERY spicy. If you do not have Indian chili powder, use cayenne or omit if you prefer mild.
  • 1 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 1/2 teaspoon cumin
  • 1 teaspoon kasuri methi (dried fenugreek leaves) optional

Sides and Garnish

  • Cilantro leaves for garnish
  • Jasmine rice
  • Almond flour flatbread recipe in instructions

Almond Flour Flatbread

  • 1 cup almond flour
  • 1/2 cup tapioca flour/starch
  • 1/2 teaspoon baking powder
  • 1 cup water

Instructions
 

Prepare the Chickpeas

  • Rinse dried chickpeas, then add to a bowl with 4 cups of water.
    1 cup dried chickpeas
  • Soak for at least 8 hours or preferably overnight.
  • After soaking, drain and rinse the chickpeas.
  • Transfer chickpeas to a large pot. Add enough water so the chickpeas are covered by at least 2 inches.
  • Bring to a boil. Skim any foam off the top.
  • Cover the pot with a lid and the lower the heat to allow the pot to simmer for 1 1/2 hours / 90 minutes.
  • Taste test to ensure fully cooked, then drain and rinse.

Instant Pot Method

  • Rinse the dried chickpeas and place them in the Instant Pot. Add enough water to submerge the chickpeas until the water level is at least 2 inches above them.
  • Pressure cook on high for 40 minutes.
    When the timer finishes, allow the pressure to release naturally—meaning do not open the valve. After 10 minutes of natural release, manually release any remaining pressure by opening the valve, then open the lid.
  • Taste test to ensure fully cooked, then drain and rinse.

Prep the Ingredients-these ingredients will be blended so don't worry about chopping perfectly

  • Measure out whole spices.
    1 bay leaf, 1 cinnamon stick, 2 green cardamom pods, 2 cloves
  • Chop onions.
    2 onions
  • Chop garlic and ginger.
    4 cloves garlic, 1 inch ginger
  • Open can of tomatoes.
    28 ounces San Marzano whole tomatoes
  • Measure salt.
    1 teaspoon sea salt
  • Mix together spice blend.
    1/4 teaspoon turmeric, 1/2 teaspoon Indian red chili powder, 1 teaspoon garam masala, 2 teaspoon coriander powder, 1/2 teaspoon cumin, 1 teaspoon kasuri methi (dried fenugreek leaves)

Cooking

  • *If making the flatbreads, this is a good time to preheat the griddle.
  • Cook rice according to package instructions.
    Jasmine rice
  • Heat a large pot over medium heat and add in oil.
    1 tablespoon olive oil
  • Add the whole spices (bay leaf, cinnamon stick, cloves, and cardamom) to the pot. When they begin to sizzle (this will happen very quickly if your oil is hot) add in the onions.
  • Sauté onions until they become light golden (~7 minutes).
  • Add ginger and garlic and sauté for a minute.
  • Add tomatoes and sea salt. Mash the tomatoes with a wooden spoon until they are broken apart. Cook for 5 minutes, stirring occasionally.
  • Add spice blend and cook for another 3-4 minutes, stirring occasionally.

Blending

  • Remove the cinnamon stick from the pot.
  • Add everything in the pot to a high speed blender. Depending on the size and strength of your blender you may need to do this in batches. My Vitamix was able to do this in one batch.
  • Blend until completely smooth. The whole spices should be fully blended into the mix.

Back to the Pot

  • Add the puree back to the pot and heat on medium heat.
  • Add in chickpeas and 1 cup of water. Mix well.
  • Cover the pot and simmer for 15 minutes.
  • When the mixture is thick, it is ready to serve. If it's too watery, let simmer with the lid partially off the pot until thickened to your liking.

Serve

  • Garnish with cilantro leaves and serve with rice and flatbread!
    Cilantro leaves

Almond Flour Flatbread

  • Heat a griddle to 350℉. Ensure it's preheated before adding batter.
  • Add almond flour, tapioca flour, and baking powder to a mixing bowl. Mix well.
    1 cup almond flour, 1/2 cup tapioca flour/starch, 1/2 teaspoon baking powder
  • Add 1 cup of water and mix well. The consistency should be thinner than pancakes. Let sit for 1 minute.
    1 cup water
  • Using a measuring cup, add 1/4 cup of batter to the griddle for each flatbread.
  • Cook for 5 minutes, then flip and cook for another 5 minutes. The flatbreads should be lightly golden. They will become more pliable as they cool.

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