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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Chana Masala

Everyday chickpeas with a deep tomato-and-spice base.

South AsianMediumVegetarian
Prep10 min
Cook25 min
Soak / rest0 min
Total35 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Chana Masala
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Chop onion and tomatoes and mince ginger and garlic. Fry onion in oil for 7 minutes; add ginger and garlic for 1 minute.

  2. 02

    Add tomatoes, ground spices and salt. Cook 6–8 minutes until thick. Add drained chickpeas and water and simmer for 12 minutes.

  3. 03

    Mash a few chickpeas into the sauce to thicken it. Finish with lemon and chopped coriander; adjust consistency with a little hot water if desired.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Chana Masala

Step 1 of 3

Chop onion and tomatoes and mince ginger and garlic. Fry onion in oil for 7 minutes; add ginger and garlic for 1 minute.