Chana Masala (Spiced Chickpeas)

  • Serves

    makes ABOUT 6 CUPS


Chana Masala is a simple chickpea stew with many variations, eaten by a multitude of people across India. This recipe comes from author Suketu Mehta, who wrote about the dish for our 150th issue.


  • 2 tbsp. minced ginger
  • 3 tsp. garam masala
  • 2 tsp. ground turmeric
  • 8 cloves garlic, chopped
  • 14 cup canola oil
  • 2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 2 chiles de arbol, stemmed
  • 1 stick cinnamon
  • 2 large yellow onions, chopped
  • 1 (15-oz.) can whole peeled tomatoes in juice, crushed
  • 2 tbsp. Asian tamarind concentrate
  • 3 (15-oz.) cans chickpeas
  • 2 tbsp. fresh lemon juice
  • 14 tsp. amchoor (green mango powder, optional)
  • Kosher salt, to taste
  • Cilantro and hot sauce, to garnish
  • Cooked rice, for serving


Step 1

Puree ginger, 1 tsp. garam masala, turmeric, garlic, and 3 tbsp. water in a food processor; set paste aside. Heat oil in a 6-qt. saucepan over medium-high heat. Add coriander, cumin, cardamom, chiles, and cinnamon; cook until fragrant, about 1 minute. Add onions; cook until lightly browned, about 8 minutes. Add reserved paste; cook for 3 minutes. Add tomatoes; cook until slightly reduced, about 4 minutes. Add tamarind and chickpeas; boil. Reduce heat to medium-low; cook until liquid is reduced by 1⁄4, about 45 minutes. Add remaining garam masala, juice, amchoor, and salt; garnish with cilantro and hot sauce. Serve with rice.

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