Quick & Tasty Chana Masala

Picture of Chana Masala recipe from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Adapted from the Minimalist Baker | Serves 6


  • 2 tbsp olive oil
  • 1 white or yellow onion, finely diced
  • 1 tbsp ground cumin
  • 3/4 tsp sea salt, divided, plus more to taste
  • 6 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 fresh serrano pepper, sliced with seeds removed ( if you don’t like spice leave the pepper out.)
  • 1 tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 2 large tomatoes
  • 1 15-ounce can died tomatoes (optional)
  • 2 15-ounce cans chickpeas, slightly drained
  • 1 tsp garam masala
  • 2 tbsp lemon juice, plus more to taste


  1. Heat a large pot over medium heat. Add oil, onion and cumin
  2. Finely chop garlic, ginger, cilantro, and green chilies or use a small food processor to chop and blend them.
  3. Add mixture to the pan with the onions.
  4. Add ground coriander, chili powder, and turmeric and stir to coat.
  5. Chop up tomatoes.
  6. Add the chopped tomatoes and chickpeas and a 1/2 tsp salt.
  7. Add a cup of water or more if it looks like it lacks liquid.
  8. Bring to a simmer,  reduce heat and simmer (uncovered) for 15-20 minutes,  stirring occasionally.
  9. Remove from the heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving.
  10. Serve over brown rice.

** View the original instructions on the Minimalist Baker website.