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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.
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Cook Time 45 minutes
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