Fast Recipes

Chana masala

A comfort bowl that's ready in minutes.

By Lisa Featherby
  • Serves 4
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Chana masala
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.


  • 60 gm ghee
  • 1 onion, finely chopped
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tsp coriander seeds, crushed
  • 25 gm (about 5cm) ginger, finely chopped
  • 2 garlic cloves, crushed
  • 800 gm canned chopped tomatoes
  • 300 ml water
  • 800 gm canned chickpeas, drained and rinsed
  • Handful of chopped coriander, plus coriander sprigs to serve
  • Greek-style yoghurt, steamed basmati rice (optional) and lime wedges, to serve


  • 1
    Heat ghee in a saucepan over medium-high heat. Add onion and stir until almost soft (6-8 minutes).
  • 2
    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.
  • 3
    Stir chopped coriander through chickpea mixture. Top with yoghurt and coriander sprigs, and serve with rice and lime wedges.