Channa Masala

Channa Masala is a popular north Indian dish made from chickpeas. It's a delicious and healthy dinner option.


  • 4 cups Cooked chickpeas (2 -19oz cans)
  • 3 tbsp Jaswant’s Kitchen Tadka Masala
  • 1 tsp Jaswant’s Kitchen Garam Masala
  • 1 tbsp Ginger minced
  • 1 tsp Garlic minced
  • 2 tbsp Oil or Ghee
  • 1 large Tomato (chopped)
  • 1 tbsp Tomato paste
  • 1 tsp Lemon juice
  • 2½ cups Water (hot)
  • ¾ tsp Salt or to taste
  • ¼ cup Cilantro, chopped
NOTE: If using canned chickpeas, rinse before using and do not add salt to the dish until the end to taste.
TIP: If using dry beans boil a bigger batch and freeze for future use.
Cooking the dry beans: Soak the dry chickpeas in salted water overnight. The next day, pre heat the oven to 350°F  and bring the beans in salted water to a boil on the stove. Cover the pot with a lid and place in preheated oven. Set the cook timer to 1.5 hours. Cooking beans in the oven eliminates the need to constantly check the pot. It cooks evenly and is less likely to burn. The beans should break easily when pressed. You may need to adjust the cooking time according to the efficiency of your oven or stove. Drain the beans, keeping the cooking water aside.

Masala mixture: Heat pot on medium high heat. Add oil & fry garlic and ginger for 1-2 minutes until golden. Add 1⁄2 cup water, Jaswant’s Kitchen Tadka Masala, salt, tomato paste, tomatoes and stir. Drain and rinse chickpeas if they are canned. Cook until the tomatoes soften, then add chickpeas. Stir and cook for 2-3 minutes then add 2 cups of hot water. Once it comes to a rolling boil, reduce heat to medium, cover and cook for 15 minutes stirring occasionally. Add more water if needed, then add lemon juice and cook for another few minutes. Add the Jaswant’s Kitchen Garam Masala and stir. Adjust salt to taste and finish with chopped cilantro. Mixture should be slightly saucy at the end.

Serve with poori, naan or chapatti with a side of salad or vegetable raita. Mint and tamarind chutney are good accompaniments.
Makes 6-8 servings
Prep Time: If using dry chickpeas - 1h 30 min (start 24 hours before)
Prep Time: If using canned chickpeas - 5 min
Cook Time: 30 min


Customer Reviews

Based on 5 reviews

I made Chick peas with your recipe Jessie.
Absolutely yummy.
Thanks for creating this Tadka masala. It’s best in this world.

So easy to make!

Another great dish that is super easy to make and packed with flavor! Cooking great Indian food has never been so simple!

Maureen Brown

I'm a fan. Is it bad that I add curry leaves to this? I love their warm flavour.


So good and so easy to make. Thanks for the great spices and easy to follow recipe. Super! Tomorrow night it's aloo gobi!

Hi Toni - thanks for posting a review! So glad you liked this recipe! Keep the feedback coming. We love to hear it!


Channa Masala was delicious and flavorful. Even though it has a lot of ingredients it's still quick and easy to make, especially if canned chickpeas are used.

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