Recipe

Rustic Chana Masala

A cozy, one-pot chickpea curry with a bright tomato base, warm spices, and just enough tang to keep you going back for another scoop.

By Matt Campbell

•

4.8

A steaming bowl of rustic chana masala with chickpeas in a rich tomato gravy, topped with cilantro, served with basmati rice on a wooden table in warm natural light

Jump to Recipe

Chana masala is one of those dishes that makes the whole kitchen smell like you know what you are doing, even on a Tuesday. It is humble food with big energy: tender chickpeas, a tomato-forward sauce, and a spice blend that hits warm, earthy, and a little bright all at once.

This version is rustic and homestyle on purpose. It is also a bit of a pantry shortcut situation. We are not chasing restaurant-red perfection or claiming this is the only way chana masala gets made. We are building flavor the way home cooks do: a good sauté, a smart spice moment, and a simmer that turns everyday ingredients into something you want to eat straight from the pot.

Chickpeas simmering in a tomato onion masala base in a deep skillet with a wooden spoon resting on the rim

Why It Works

Deep flavor with accessible ingredients: canned chickpeas, pantry spices, and everyday aromatics.
Rustic texture that feels homemade: a quick mash of some chickpeas thickens the sauce without cream or extra fuss.
Bright, balanced finish: lemon juice and optional amchur wake everything up at the end.
Meal prep friendly: it tastes even better the next day, which is the best kind of magic.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 4 to 5 days.

Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace because it expands.

Reheat: Warm on the stove over medium-low with a splash of water or broth to loosen. Stir occasionally so the bottom does not catch.

Meal prep tip: Keep fresh cilantro and lemon separate and add after reheating so the flavor stays bright.

Food safety note: If your kitchen runs warm, you are serving a crowd, or the dish sits out for a while, default to your preferred food safety guidelines and err on the earlier end for storage.

Common Questions

Is chana masala spicy?

It can be, but it does not have to be. In this recipe, the heat mainly comes from the optional green chile and cayenne. Skip both for mild, or start with 1/4 teaspoon cayenne for a gentle kick and work up from there.

Is this a traditional chana masala?

This is a streamlined, pantry-friendly homestyle version. Many classic chana masala recipes use a chana masala spice blend and sometimes whole spices (like bay leaf, cinnamon, clove, or black cardamom). This one keeps it simple and still hits the same cozy, tangy, tomato-and-spice comfort zone.

What is the paprika doing here?

Great question. Paprika is not a must in many North Indian versions, but it is an easy way to add color and a little warmth. Use regular paprika for a classic vibe, smoked paprika for a subtle smoky shortcut, or skip it if you want.

Can I use dried chickpeas instead of canned?

Yes. Cook 1 cup dried chickpeas until tender (you will get about 3 cups cooked). Use a splash of the cooking liquid during simmering for extra body.

Do I need garam masala?

It is strongly recommended because it adds that signature warm finish. If you do not have it, you can add an extra 1/2 teaspoon ground cumin plus 1/4 teaspoon ground cinnamon in a pinch. It will not taste exactly the same, but it will still add warmth and depth.

How do I make it thicker like restaurant curry?

Mash a handful of chickpeas in the pot, simmer uncovered a few extra minutes, and do not skip the sauté step for the onions and spices. That is where thickness starts. You can also stir in a spoonful or two of aquafaba (the liquid from canned chickpeas) if you have it.

Can I add greens or extra veggies?

Absolutely. Stir in a couple handfuls of baby spinach at the end until wilted, or add diced bell pepper with the onions for a sweeter base.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven
Cutting board and knife
Wooden spoon or spatula
Measuring spoons
Microplane or grater (for ginger and garlic, optional)
Potato masher or fork (for thickening)

I started making chana masala when I realized I wanted comfort food that did not require a special grocery run. Chickpeas, canned tomatoes, onions, a few spices. That is basically the whole deal. The first time I nailed it, it was because I let the onions take their time and I stopped treating spices like an afterthought. Now it is one of my favorite back-pocket dinners, the kind you can cook in sweatpants, taste as you go, and still feel like you made something real.

Rustic Chana Masala

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed (reserve a few spoonfuls of aquafaba if you want an optional thickener)
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 medium yellow onion, finely chopped (about 1 1/2 cups)
1 teaspoon kosher salt, plus more to taste
4 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
1 green chile (serrano or jalapeño), finely chopped (optional)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika (regular or smoked, optional)
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne, to taste (optional, start at 1/4 teaspoon)
1 (14.5-ounce) can diced tomatoes (or crushed tomatoes for a smoother sauce)
2 tablespoons tomato paste
1/2 cup water, plus more as needed
1 teaspoon garam masala
1 to 2 teaspoons amchur (mango powder) or 1 to 2 tablespoons lemon juice (use what you have)
1/2 teaspoon sugar (optional, helps if tomatoes taste sharp)
1/2 cup chopped cilantro, for serving

Optional add-ins: 2 big handfuls spinach (stir in at the end), a spoonful of plain yogurt on top, a small knob of butter for extra richness, or 1 to 2 teaspoons chana masala spice blend if you want a more classic profile (add with the ground spices).

Tomato note: Canned tomatoes vary a lot. Fire-roasted can add sweetness and depth, while some brands are sharper. That is why the lemon and tiny pinch of sugar are here, so you can steer the flavor.

Instructions

Sauté the onions. Heat oil in a large deep skillet or Dutch oven over medium heat. Add onion and salt. Cook 8 to 10 minutes, stirring occasionally, until softened and starting to turn golden at the edges.
Add aromatics. Stir in garlic, ginger, and green chile (if using). Cook 1 minute, just until fragrant.
Bloom the spices. Add cumin, coriander, paprika (if using), turmeric, and cayenne (if using). Stir constantly for 20 to 30 seconds. Spices burn fast here, so if the pan looks dry, add a tiny splash of water and reduce the heat if needed.
Build the tomato base. Add diced tomatoes and tomato paste. Stir well. Simmer 5 to 7 minutes, stirring often, until the mixture darkens slightly and looks thicker and glossy.
Add chickpeas and simmer. Add chickpeas and 1/2 cup water. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 12 to 15 minutes, stirring once or twice. If it is getting too thick, add another splash of water (or a spoonful of reserved aquafaba) to loosen.
Make it rustic. Uncover. Use a potato masher or fork to mash a generous scoop of chickpeas (about 1/3 cup) right in the pot. This thickens the sauce and gives it that homestyle feel. Simmer uncovered 3 to 5 minutes to tighten everything up.
Finish strong. Stir in garam masala. Add amchur or lemon juice. Taste and adjust with more salt, more lemon, or a pinch of sugar if the tomatoes are loud and sharp.
Serve. Spoon into bowls and top with cilantro. Serve with basmati rice, naan, or whatever cozy carb is in your corner.

A spoon lifting chickpea curry from a pot showing thick tomato gravy and whole chickpeas

Yield: About 4 generous servings (roughly 5 to 6 cups total), depending on how saucy you like it.

Nutrition information is estimated.

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