Fast Recipes

Chana masala

A comfort bowl that's ready in minutes.
Chana masala

Chana masala

Alicia Taylor

Forget soaking pulses overnight – canned chickpeas make this spin on chana masala a breeze. The spices here are warm and bright, and with a bowl of steamed basmati rice or flatbread, this is a dish geared towards heft and comfort.




Heat ghee in a saucepan over medium-high heat. Add onion and stir until almost soft (6-8 minutes).


Add garam masala, turmeric and coriander seeds, and stir until fragrant (1 minute), then add ginger and garlic and stir until fragrant (1 minute). Add tomato and water, bring to a simmer, season to taste and simmer until thick (5 minutes). Stir chickpeas through sauce and simmer until heated through (5 minutes). Season to taste.


Stir chopped coriander through chickpea mixture. Top with yoghurt and coriander sprigs, and serve with rice and lime wedges.

For canned chopped tomatoes, we use Mutti Chopped Tomatoes Polpa.


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