Chana masala
Chickpeas simmered in a bright, spiced tomato sauce with ginger, cumin and lemon. This weeknight version uses cooked chickpeas and serves them with basmati rice.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftStart the basmati rice
~1 minStart the basmati rice.
Rinse 1/2 cup rice and cook using the package water ratio and timing.
Keep covered off the heat while the chickpeas simmer.
Ingredients
- 1/2 cupDry basmati rice
- 1 1/2 cups total for recipeCooked chickpeas
- 1/4 cup total for recipeWater
Brown the onion
~8 minBrown the onion.
Heat 1 tbsp oil in a saucepan over medium heat.
Add 4 oz onion and cook 7–8 minutes, stirring, until soft with golden edges.
Ingredients
- 1 tbspNeutral oil
- 4 ozOnion
Bloom the aromatics
~1 minBloom the aromatics.
Add 2 tsp ginger and 2 tsp garlic and stir for 30 seconds.
Stir in 1 tsp cumin, 1 tsp coriander and 1/4 tsp turmeric for another 30 seconds without letting them burn.
Ingredients
- 2 tspGrated ginger
- 2 tspGarlic
- 1 tspGround cumin
- 1 tspGround coriander
- 1/4 tspGround turmeric
Cook the tomatoes
~5 minCook the tomatoes.
Pour in 14 oz tomatoes and 1/4 tsp salt.
Simmer for 5 minutes, stirring often, until the tomato mixture thickens slightly.
Ingredients
- 14 ozCrushed tomatoes
- 1/4 tspKosher salt
Simmer the chickpeas
~12 min cookSimmer the chickpeas.
Add 1 1/2 cups cooked chickpeas and 1/4 cup water.
Simmer gently for 10–12 minutes.
Mash a few chickpeas against the pan to give the sauce body.
Ingredients
- 1 1/2 cupsCooked chickpeas
- 1/4 cupWater
Finish the sauce
After ~12 minFinish the sauce.
Stir in 1/2 tsp garam masala and 1 tbsp lemon juice.
Taste and add a small splash of water if the sauce is thicker than you like.
Ingredients
- 1/2 tspGaram masala
- 1/4 cup total for recipeWater
- 1 tbspLemon juice
Serve with rice
~1 minFluff the rice and divide between 2 bowls.
Spoon over the chana masala and finish with 2 tbsp cilantro.
Ingredients
- 2 tbspCilantro
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Chana masala: Serve with rice.
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Read the traditional recipe
Ingredients
For 2 people
- 1/2 cup dry basmati rice
- 1 tbsp neutral oil
- 4 oz onion, finely diced
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 14 oz crushed tomatoes
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1/4 cup water
- 1/4 tsp kosher salt
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro
Method
- Start the basmati riceRinse 1/2 cup rice and cook using the package water ratio and timing. Keep covered off the heat while the chickpeas simmer.
- Brown the onionHeat 1 tbsp oil in a saucepan over medium heat. Add 4 oz onion and cook 7–8 minutes, stirring, until soft with golden edges.
- Bloom the aromaticsAdd 2 tsp ginger and 2 tsp garlic and stir for 30 seconds. Stir in 1 tsp cumin, 1 tsp coriander and 1/4 tsp turmeric for another 30 seconds without letting them burn.
- Cook the tomatoesPour in 14 oz tomatoes and 1/4 tsp salt. Simmer for 5 minutes, stirring often, until the tomato mixture thickens slightly.
- Simmer the chickpeasAdd 1 1/2 cups cooked chickpeas and 1/4 cup water. Simmer gently for 10–12 minutes. Mash a few chickpeas against the pan to give the sauce body.
- Finish the sauceStir in 1/2 tsp garam masala and 1 tbsp lemon juice. Taste and add a small splash of water if the sauce is thicker than you like.
- Serve with riceFluff the rice and divide between 2 bowls. Spoon over the chana masala and finish with 2 tbsp cilantro.
Before you cook
What to get ready
Heavy saucepan or wide skillet, spoon, small bowls for spices and a rice pot if the recipe includes rice.
Rinse the cooked chickpeas and measure the cumin, coriander and turmeric before starting the onion.
If something needs adjusting
Chickpeas taste separate from the sauce
Simmer long enough for the tomato base to coat them; mash a small spoonful to give the gravy body.
Spices catch on the bottom
Have liquid ready before blooming spices. Lower the heat and add the next liquid promptly rather than letting ground spices blacken.
Store for later
Cool curry in shallow containers and refrigerate rice separately if included. Reheat to 165°F with a little water and stir to heat the center evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use the remaining chickpeas in a cold sandwich filling.
Next use for your ingredients: Chickpea salad sandwich →
Calculate this meal with your own prices →
How to Cook Dried Beans Safely →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Give the onion time to turn golden; it builds sweetness before the tomatoes go in. The finished chickpeas should be saucy, not watery.
Make it work for you
Amchur can give the sauce a different sour note in place of lemon. Add a small pinch at the end and taste before adding more.
Turn another can of chickpeas into chickpea salad sandwich.
Can I use dried chickpeas?
Yes, but soak and fully cook them separately before starting this recipe. The short tomato simmer is intended for cooked chickpeas, not dried ones.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.