Chana Masala with Chickpeas and Naan Bread (Indian Vegetarian Dish) Recipe

Chana Masala, a beloved Indian vegetarian dish, holds a special place in my heart. This aromatic recipe combines tender chickpeas with a rich tomato-based sauce, creating a harmonious blend of flavors and spices. 

It’s a dish that carries with it the warmth and tradition of Indian cuisine, making it perfect for cozy family dinners or special gatherings. Chana Masala has a history rooted in Indian culinary traditions, with regional variations that add unique twists to this classic. In this recipe, I’ll share my take on this delightful dish, along with a bonus recipe for homemade naan bread to complete your Indian feast.

Why You’ll Love Chana Masala

I adore Chana Masala for its ability to transport me to the vibrant streets of India with each bite. The combination of chickpeas, aromatic spices, and the tangy goodness of tomatoes makes it a symphony of flavors. 

Whether you’re a vegetarian looking for a hearty meal or simply someone craving a satisfying dish bursting with Indian spices, this recipe has you covered. Plus, the homemade naan bread adds a delightful touch, perfect for scooping up every last bit of the flavorful sauce. Trust me; once you try it, you’ll find yourself coming back to this recipe time and time again.

Key Ingredients and Details

For the Chana Masala, you’ll need:

• 2 cans (15 ounces each) of chickpeas, drained and rinsed: Chickpeas are the star of this dish, providing a hearty and nutritious base.
• 2 tablespoons vegetable oil: The oil is used for sautéing the onions and creating a flavorful base for the sauce.
• 1 large onion, finely chopped: Onions add a sweet and savory depth to the sauce.
• 3 cloves of garlic, minced: Garlic infuses the dish with a delightful aroma and robust flavor.
• 1-inch piece of ginger, grated: Fresh ginger brings a zesty and slightly spicy kick to the recipe.
• 2 teaspoons ground cumin: Cumin adds earthiness and warmth to the sauce.
• 2 teaspoons ground coriander: Ground coriander contributes a citrusy and mildly sweet note.
• 1 teaspoon turmeric powder: Turmeric not only imparts a golden hue but also offers anti-inflammatory properties. You may want to try adding raw turmeric.
• 1 teaspoon garam masala: Garam masala is a fragrant spice blend that elevates the overall flavor profile.
• 1/2 teaspoon chili powder (adjust to taste): Chili powder provides the desired level of heat, adjustable to your preference.
• 1 can (14 ounces) diced tomatoes: Diced tomatoes lend a tangy and slightly sweet undertone to the sauce.
• Salt to taste: Salt enhances all the flavors and brings them together.
• Fresh cilantro leaves for garnish: Cilantro adds a fresh and vibrant touch as a garnish.

For the Naan Bread, gather:

• 2 cups all-purpose flour: All-purpose flour forms the base of the naan dough.
• 1/2 teaspoon salt: Salt enhances the flavor of the bread.
• 1 teaspoon sugar: Sugar adds a subtle sweetness to balance the savory flavors.
• 2 teaspoons baking powder: Baking powder helps the naan bread puff up and become light and fluffy.
• 1/2 cup plain yogurt: Yogurt provides moisture and a slight tanginess to the bread.
• 2 tablespoons melted butter: Melted butter adds richness and flavor.
• 1/2 cup warm water: Warm water is used to bring the dough together.

Cooking Instructions for Chana Masala and Naan Bread

Chana Masala:

• Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, around 5 minutes.
• Stir in minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
• Add ground cumin, ground coriander, turmeric, garam masala, and chili powder to the skillet. Cook for 1-2 minutes, stirring constantly.
• Pour in the diced tomatoes with their juices and cook for an additional 5 minutes.
• Add the drained chickpeas, stirring to coat them in the flavorful sauce. Simmer for 10–15 minutes until the canned chickpeas are soft and tender and the sauce thickens.
• Season with salt to taste, and garnish with fresh cilantro leaves.

Naan Bread:

• In a mixing bowl, combine all-purpose flour, salt, sugar, and baking powder.
• In a separate bowl, mix plain yogurt, melted butter, and warm water.
• Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
• Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
• Divide the dough into 4 portions and roll each into an oval shape, about 1/4 inch thick.
• Heat a cast-iron skillet or baking sheet over medium-high heat. Cook each naan for 1-2 minutes on each side until it puffs up and gets golden brown spots. Brush with butter and keep warm until ready to serve.

Enjoy your homemade Chana Masala with freshly baked naan bread – a taste of India right in your own kitchen!

Chana Masala with Chickpeas and Naan Bread (Indian Vegetarian Dish) Recipe

This flavorful Chana Masala recipe is a delightful Indian vegetarian dish that combines tender chickpeas simmered in a rich, aromatic tomato-based sauce. Paired with warm and fluffy naan bread, it's a comforting meal perfect for any occasion. This recipe yields approximately four servings and takes around 45 minutes to prepare.

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 320 kcal

Equipment

• Large skillet
• Wooden spoon or spatula
• Mixing bowl
• Rolling pin (for naan)
• Baking sheet or cast-iron skillet (for naan)

Ingredients

  

For the Chana Masala:

• 2 cans 15 ounces each of chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1- inch piece of ginger grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder adjust to taste
• 1 can 14 ounces diced tomatoes
• Salt to taste
• Fresh cilantro leaves for garnish

For the Naan Bread:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 cup plain yogurt
• 2 tablespoons melted butter
• 1/2 cup warm water

Instructions

 

For the Chana Masala:

• Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
• Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
• Add the ground cumin, ground coriander, turmeric, garam masala, and chili powder to the skillet. Cook for 1-2 minutes, stirring constantly.
• Pour in the diced tomatoes with their juices and cook for an additional 5 minutes, allowing the flavors to meld together.
• Add the drained chickpeas to the skillet and stir to coat them in the flavorful sauce. Simmer for 10-15 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.
• Season with salt to taste and garnish with fresh cilantro leaves.

For the Naan Bread:

• In a mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder.
• In a separate bowl, mix the plain yogurt, melted butter, and warm water.
• Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
• Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
• Divide the dough into 4 equal portions and roll each portion into an oval shape, about 1/4 inch thick.
• Heat a cast-iron skillet or baking sheet over medium-high heat. Cook each naan for 1-2 minutes on each side until it puffs up and gets golden brown spots.
• Brush with butter and keep warm until ready to serve.

Notes

Tips:

• Adjust the chili powder to your spice preference for a milder or spicier Chana Masala.
• You can add a splash of cream or yogurt to the Chana Masala for added richness.
• Naan bread can also be cooked on a hot grill for a smoky flavor.

 

Nutrition (per serving):

• Chana Masala:
  • Calories: 320
  • Protein: 10g
  • Carbohydrates: 45g
  • Fat: 12g
  • Fiber: 10g
• Naan Bread (1 piece):
  • Calories: 200
  • Protein: 6g
  • Carbohydrates: 35g
  • Fat: 4g
  • Fiber: 2g

Keyword chickpeas, masala

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