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Bowl of chana masala on an Indian-patterned tablecloth next to rice and scallions

Easy Chana Masala

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Indian


This easy chana masala recipe is perfect for meal prep and can be served in a variety of ways. Plus, it freezes perfectly.


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • Fine sea salt, to taste
  • 3 medium garlic cloves, minced
  • 1-inch piece of ginger, peeled and minced (about 2 tablespoons)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • Pinch of red pepper flakes
  • 4 cups of cooked chickpeas (or 2 1/2 15-ounce cans, drained and rinsed) (See Note)
  • One 15-ounce can of tomato sauce
  • ½ cup water
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon turmeric powder
  • Freshly ground black pepper, to taste
  • ⅓ cup white raisins
  • Scallions, to serve


  1. Heat the oil in a medium pot over medium-low heat. Add the onion with a pinch of salt and cook until softened and translucent, 5 to 7 minutes.
  2. Add the garlic, ginger, garam masala, cumin, and pepper flakes and cook for 30 seconds. Add the chickpeas, tomato sauce, water, lemon juice, turmeric, pepper, and a pinch of salt. Stir to combine, cover with a lid, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
  3. Stir in the raisins. Taste and adjust the seasonings, if needed. Serve with scallions.


To cook chickpeas from scratch, soak them in a large volume of water for 8 to 24 hours. Drain, place in a large pot, cover with at least 2 inches of water, and season with a generous pinch of salt. Cover, bring to a boil, and simmer with the lid ajar until the chickpeas are cooked through, 45 to 60 minutes.


  • Calories: 268
  • Fiber: 10.1 g
  • Protein: 11.1 g

Keywords: chana masala, chickpeas, indian

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