Chana Masala With Canned Chickpeas

This One-Pot Chana Masala with Canned Chickpeas, is packed with protein, and fiber. Ready in under 45 minutes, this hearty vegetarian dish is dairy-free, plant-based and tastes like authentic, restaurant style chana masala. Serve it with fluffy rice, soft naans, or fresh parathas.

Chana masala is one of those dishes that feels like a warm hug in a bowl. Traditionally, it’s made with raw chickpeas that are soaked overnight, but let’s be real, sometimes we just need a quicker method for our favorite recipes! My version of chana masala is speedy and weeknight-friendly since we use canned chickpeas which allows you to get dinner ready in under 45 minutes without sacrificing that deep, comforting flavor.

A good chana masala starts with a flavorful tarka (or tadka), a sizzling blend of spices bloomed in oil and this step is key to unlocking the dish’s signature depth. Chana masala has a rich tomato-based gravy, while its close cousin, chole masala—a Punjabi staple often served with hot, puffy pooris and gets its signature dark brown color from tea leaves.

To start this dish, I love adding turmeric to the oil right at the start since it enhances the color and reduces the raw turmeric bitterness. When it comes to onions, make sure to let them take their time and soften, as the slow caramelization brings out a natural sweetness that builds layers of flavor for the masala base.

Chickpeas: I prefer using canned chickpeas with no salt added, but regular canned chickpeas work too.

Oil: Olive oil or avocado oil.

Spices: Don’t be overwhelmed by the number of spices—each one enhances the flavor! This recipe includes cumin seeds, turmeric, garam masala, ground coriander, and kasuri methi.

Onions: Both red and white onions work well.

Ginger & Garlic: Fresh ginger and garlic add the best flavor, but you can use pre-made ginger-garlic paste for convenience.

Green Chili: I love adding one green chili for heat, but you can omit it and instead use ¼ to ½ teaspoon of paprika or chili powder, depending on your spice preference.

Tomatoes: This recipe uses fresh tomatoes and tomato paste to build a rich masala base.

Butter Chicken Masala: The secret to achieving an authentic restaurant-style chana masala is using a butter chicken spice blend. My favorites are MDH Curry Masala for Butter Chicken and Shan Butter Chicken Masala.

Step 1: Heat a pan over medium heat and add oil. Once the oil is hot, add turmeric and cumin seeds. Let them sizzle for 15–20 seconds.

Step 2: Add ginger, garlic, green chili, and onions. Sauté until the onions become soft and translucent, about 5–7 minutes.

Step 3: Add fresh tomatoes and tomato paste, stirring well. Reduce the heat to medium-low, cover the pan, and allow the tomatoes to soften. Once softened, use a spatula to mash them.

Step 4: Once the tomatoes have broken down, add coriander powder, garam masala, salt, and butter chicken masala. Stir well, then cover the pot and let the spices cook for 2–3 minutes.

Step 5: Add the chickpeas and water, stirring to combine. Cover the pot, increase the heat to high, and bring it to a boil. Once boiling, remove the lid, lower the heat to medium, and let it simmer for 10–12 minutes or until the mixture thickens.

Step 6: Once done, stir in kasuri methi, lemon juice, and freshly chopped cilantro. Serve hot with rice, naan, or parathas.

Chana Masala With Canned Chickpeas

This One-Pot Chana Masala with Canned Chickpeas, is packed with protein, and fiber. Ready in under 45 minutes, this hearty vegetarian dish is dairy-free, plant-based and tastes like authentic, restaurant style chana masala. Serve it with fluffy rice, soft naans, or fresh parathas.

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Total Time 45 minutes mins

Course Main Course

Servings 3 servings

Ingredients

  

• 1 Canned chickpeas (540 grams), rinse and drained
• 2 tablespoons Olive oil
• 1/2 teaspoon Ground turmeric
• 1 teaspoon cumin seeds
• 1 inch Fresh Ginger, finely chopped
• 3 to 4 Garlic cloves, finely minced
• 1 green chili, chopped (see note)
• 1 Medium red onion, chopped
• 2 medium Roma tomatoes
• 1 tablespoon Tomato paste
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Garam masala
• 1 teaspoon salt (or too taste)
• 2 teaspoons Butter chicken masala spice blend, see notes
• 1 1/2 cup water

Optional Ingredients

• 1/2 tablespoon Kasuri methi
• 1/2 tablespoon lemon juice
• 1/4 cup chopped cilantro

Instructions

 

• Heat a pan over medium heat and add oil. Once the oil is hot, add turmeric and cumin seeds. Let them sizzle for 15–20 seconds.
  2 tablespoons Olive oil, 1/2 teaspoon Ground turmeric, 1 teaspoon cumin seeds
• Add ginger, garlic, green chili, and onions. Sauté until the onions become soft and translucent, about 5–7 minutes.
  1 inch Fresh Ginger,, 3 to 4 Garlic cloves,, 1 green chili,, 1 Medium red onion,
• Add fresh tomatoes and tomato paste, stirring well. Reduce the heat to medium-low, cover the pan, and allow the tomatoes to soften. Once softened, use a spatula to mash them.
  2 medium Roma tomatoes, 1 tablespoon Tomato paste
• Once the tomatoes have broken down, add coriander powder, garam masala, salt, and butter chicken masala. Stir well, then cover the pot and let the spices cook for 2–3 minutes.
  1/2 teaspoon Coriander Powder, 1/2 teaspoon Garam masala, 1 teaspoon salt (or too taste), 2 teaspoons Butter chicken masala spice blend,
• Add the chickpeas and water, stirring to combine. Cover the pot, increase the heat to high, and bring it to a boil. Once boiling, remove the lid, lower the heat to medium, and let it simmer for 10–12 minutes or until the mixture thickens.
  1 Canned chickpeas (540 grams),, 1 1/2 cup water
• Once done, stir in kasuri methi, lemon juice, and freshly chopped cilantro. Serve hot with rice, naan, or parathas.
  1/2 tablespoon Kasuri methi, 1/2 tablespoon lemon juice, 1/4 cup chopped cilantro

Notes

Green chili: Substitute green chili with paprika or Kashmiri chili powder (use approximately 1/4 teaspoon or 1/2 teaspoon depending on spice preference). 

Butter chicken masala spice blend: My favorites are MDH Curry Masala for Butter Chicken and Shan Butter Chicken Masala.

Keyword canned chickpeas, chana masala