top down view of healthy chana masala in a bowl with rice, lime and cilantro.

5 from 3 reviews

30-minute chana masala recipe is quick, easy and great served over basmati, jasmine or brown rice, or quinoa.



optional garnish


Prep: Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chili. This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too.

Saute: In a dutch oven, heat oil over medium heat and saute the onions until translucent, add the garlic, ginger, chili and spices and saute for 30 seconds to 1 minute.

Cook: Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice.

Serve: Serve with grain of choice and optional garnish. And for scooping and soaking, this easy Vegan Naan is perfect!

Store: Leftovers can be stored in the refrigerator in an air tight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.

Serves 4 – 6


If you don’t have garam masala on hand, you can still pull off a flavorful stew replacing garam masala with:

In place of using 1 or 2 serrano chili peppers, 1 jalapeno (whatever size you prefer) will work too.

RECOMMENDED EQUIPMENT: This fine grater (affiliate link) is great for grating ginger, cinnamon sticks and garlic. For more of my favorite cooking tools, shop my kitchen essentials.