Chana Masala

On the Menu today…..None other than the scrumptious Chana Masala!

If you are not familiar with this dish, it is basically a delicious tomato based Indian chickpea stew, probably one of my favourite things on the menu when I get Indian food, and now I’ve figured out a way to make some for myself.

A while back I tried making Aloo- Palak a spinach based Indian dish, and now I’ve come full circle to try for another recipe from the same background. If you’d like to check out the Aloo- Palak recipe, here is a link.

Anyway! Onward with our chickpea adventure 🙂

Okay, I didn’t mean those kinds of chicks or peas…. hmmm lets try again..
Yeah… that’s more like it

Anyways, Other than clearly a can of chickpeas, here are the Ingredients you’ll need!


-1 can of chickpeas

-1-2 onions

-1 inch of sliced ginger

-4 cloves sliced garlic

-1 large tomato or 1 cup of crushed tomatoes

-1 chopped hollowed out chile pepper or hot pepper flakes (optional)

-1 tsp chile powder

-1 tsp garam masala

-1 tsp coriander

-1/2 tsp turmeric

-pinch of salt

-1 tsp cumin (optional)

-2-3 bay leaves

-3 tblsp olive oil

-water (as needed)


STEP #1: Chop ’til you drop 

Chop the onion, garlic, ginger and tomato and hot pepper if applicable

I used tomato sauce and chile flakes so I didn’t chop a tomato or chile pepper.

STEP #2: Blending 

Blend the tomato (sauce or fruit), onion, garlic, ginger and chile (vegetable or flakes- use as much as you can handle, be careful not to make it too spicy unless you are looking for a challenge) Into a blender or food processor. I used a blender and added a bit of water. 


STEP #3: Oily

Heat oil on a pan on a high- medium heat for about a minute or two, and then add your bay leaves and cook until fragrant. (I let it cook for around 30 seconds) 

12674535_10153981917509662_580294682_n.jpg 12626051_10153981917424662_63549897_n.jpg

STEP #4: Adding the tomato stuff! 

Add your tomato blend to the pan and cook for around 2-3 minutes. Then add all your spices- chile powder, salt, turmeric, coriander, garam masala, and optional cumin and cook for another 2-3 minutes add water if the mixture is too thick, or strain a little out over the sink carefully if it is too thin. (Be careful with this part!) let the mixture come to a boil and then turn down the heat.

12674616_10153981917419662_1063607330_n.jpg  12650200_10153981917359662_537641677_n.jpg

STEP #5: Chickpeas! 

This step is very simple. Add in your chickpeas and then stir the mixture until you reach your desired flavour and texture. I added a splash of almond milk to give it a creamy kick. Cook for around 5-7 minutes or until you feel your dish is complete! 


With just a dash of almond milk
It was a bit too watery for me so I drained mine just a bit


Ahh how I love this step. This is the time you can serve your dish or put it in tupperware for later. This dish ages well and is great leftover food! Serve over a bed of rice, quinoa, or with naan or tandoori bread if you want to get fancy.



Well that is it! It was quite a lovely hearty healthy meal with the spicy kick I like! As for ratings I think I am going to give this dish a big 5 out of 5 just because it is one of my personal favourites and I am so glad I now know how to make my own 🙂 

Huh… well that’s only two thumbs up… but that’s okay… we can only do so much with our limited human capabilities… *sigh*…. wish I was an alien…… ANYWAYS!

If you want to suggest a dish for us to make in the future, or show us your meatless monday dishes you made inspired by our recipes or not, tweet or tag us @sustainableuofg 🙂

That’s all for now! 







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s