Easy Chana Masala (Indian Chickpea Stew)

This pared down take on chana masala (Indian chickpea stew) requires minimal effort and is perfect for meal prep.

Chana masala is one of those reliable meals I could happily eat any time of day. With toast for breakfast, with a side of greens for lunch, on a grain bowl for dinner, you name it. I’ve even snuck cold forkfuls of it from the fridge after getting home from a late night out.

This classic Indian chickpea stew can be found in nearly every Indian restaurant and instructions for homemade versions are available on nearly every recipe site on the world wide web. Although not entirely “authentic”, my easy vegan version requires minimal work and ingredients. Like most stews, it gets even better after a day or two in the fridge.

Key Ingredients + Substitutions

• Canned Chickpeas: Always drain and rinse chickpeas before adding to any dish. If using home-cooked chickpeas, you’ll need 3 cups.
• Onion, Garlic + Ginger: Create a sweet-savory foundation for the stew.
• Tomato Sauce: I appreciate the hint of sweetness in tomato sauce. But if you only have canned diced tomatoes or fresh tomatoes, feel free to sub.
• Cumin Seeds: A signature ingredient for this classic stew. You can sub with ground cumin for a slightly milder flavor.
• Garam Masala: This popular Indian spice blend has a warming, wintery personality and is essential for chana masala. (The main ingredients are star anise, cinnamon, cardamom, fennel, coriander, and cumin.) It’s available in most supermarkets these days.
• Ground Coriander: Adds another layer of flavor. If you don’t have any, substitute with a dash more garam masala.
• Turmeric: Adds a floral note and yellow hue.

How to Make Indian Chickpea Stew

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Aromatics

Start by cooking the onion with oil and cumin seeds until it’s soft and golden, about 10 minutes. Then add the remaining spices and cook for just 30 seconds more to avoid burning them.

Step 2: Add the Chickpeas

Add about half of the chickpeas and roughly mash them until most of them are broken down; this will thicken the stew.

Step 3: Simmer the Stew

Then add the remaining chickpeas, tomato sauce, lemon juice, turmeric, and a bit of water. Bring to a simmer, cover with a lid, and cook over low heat for about 15 minutes.

Step 4: Finish the Stew

Taste and season with salt and more lemon juice, if needed. I like to wait til the end to add most of the salt since canned chickpeas and tomato sauce can be quite salty on their own. Sprinkle liberally with cilantro and/or scallions before serving.

How to Serve Chana Masala

Indian chickpea stew goes well with turmeric rice, naan, parathas, and lentil pancakes. You can also serve it with sautéed kale or other vegetables, or boiled/baked potatoes.

Make-Ahead Tips

Like I mentioned, chana masala gets even better after a day or two in the fridge, so you can definitely make it in advance – just hold off on adding fresh herbs until serving. This stew also freezes well and is perfect for vegan meal prep.

More Ways with Chickpeas…

• Spicy Tomato Chickpea Soup
• Chickpea Spinach Curry
• Baked Falafel Patties
• Chickpea-Cauliflower Quinoa Bowls

If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.