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Chana Masala {Chickpeas in a Tomato Sauce}

Course: Dinner
Cuisine: Indian
Author: Michelle De La Cerda


  • 2 cans of chickpeas (14-16 oz), drained and well rinsed
  • 2 red onions , finely chopped
  • 3-4 cloves of garlic; minced/grated
  • 1 jalapeño; deseeded and minced finely; more for added heat
  • 1 green bell pepper; chopped finely
  • 1-28 oz can diced tomatoes
  • 1-15 oz can diced tomatoes
  • 1 1/2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder +/- (Indian, not Mexican)
  • 1/2 tsp ground ginger
  • 1/2 tsp garam masala
  • Olive oil
  • 2 tbsp salt; according to taste
  • 1 1/2-2 tbsp sugar; according to taste
  • 1/4 cup cilantro; divided in half
  • Juice of 1/2 a lime


  1. To a large pan, add olive oil and heat over medium-high heat.
  2. Sauté the onion, peppers and garlic for 3 minutes.
  3. Add all the seasonings; allow to bloom or become fragrant
  4. Add the chickpeas and the tomatoes (with all their juices), mix well.
  5. Add the sugar, salt (by taste, a bit at a time), cilantro and lime.
  6. Combine and allow to come to a simmer.
  7. Garnish with remaining cilantro and serve.

Recipe Notes

This is great served spicy. I don't make it super spicy because my daughter nor my rearranged system can handle too spicy. But if you like bold, omit the bell pepper and use at least 3 jalapeños. Leave some seeds if you really want to make it with a kick.