Chana Masala (Indian Chickpeas)

Typically made with onions, tomatoes, coriander, garlic, ginger, garam masala and amchoor powder (among other spices), this dish has a slight spicy and sour quality to it.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 78kcal
Author Danielle Wolter


Spice Paste

  • 1 " fresh ginger peeled and coarsely chopped
  • 4-5 garlic cloves smashed
  • Juice from 1/2 a lemon
  • 2 serrano chilies chopped


Spice Mix

  • Grind all whole spice with mortar and pestle. 
  • Combine with ground spices to make spice mixture and set aside.

Spice Paste

  • Grind all ingredients in a mortar and pestle to make a paste.  Set aside.


  • Heat the ghee over medium heat and cook the onions until browned.  This should take about 5-10 minutes.  Be careful not to burn them or your dish will have a bitter flavor. 
  • Add the spice mix and cook for 1 minute, then add the spice paste and cook for another 30 seconds. 
  • Add tomatoes, tomato juice, chicken broth, sugar, salt and chickpeas and cook for 30 minutes. 
  • When finished cooking, add the juice of half a lemon and the 1/2 teaspoon of garam masala to finish. 
  • Garnish with cilantro and serve with basmati rice and/or naan bread. 


Calories: 78kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 651mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 2.3mg