Chana Masala recipe

Chana Masala


This is a delicious Indian stew of garbanzo beans and tomatoes, also known as a chickpea curry. Serve over brown basmati rice topped with cilantro.  A nice side is the Roasted Cauliflower with garlic, ginger and turmeric.


  • 3 Tablespoons olive or coconut oil
  • 2 medium onions, diced
  • 4-5 cloves garlic, minced or crushed
  • 1 teaspoon fresh ginger, grated
  • 2 cans diced tomatoes
  • 2 cans garbanzo beans, rinsed and drained (or 3 to 4 cups, if home-made)
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped fresh Italian parsley
  • 1/4 teaspoon ground cayenne (optional)
  • 1 Tablespoon fresh lemon juice
  • black pepper
  • salt

Spice blend:

  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves


  • Mix the spice blend together in a small bowl and set aside.
  • Heat a large dutch oven or pot and add the oil.
  • Add in the onions, garlic and ginger and saute several minutes until the onions are tender.
  • Add the spice blend and cayenne, if using, and stir.
  • Add the tomatoes and a bit of water if needed.
  • Add the garbanzo beans, cilantro and parsley and stir.
  • Let simmer, partially covered, for 20 minutes or so, stirring occasionally.
  • Add lemon juice, salt and pepper to taste.

Let sit for a few minutes before serving.

NotesIf you are eating a low glycemic alkaline diet to reverse disease or cancer, you’ll want to omit the tomatoes then serve over millet, quinoa or buckwheat.