Quick and Easy Channa Masala


When you hear quick and easy and Indian food your probably thinking that’s not possible right? Well, after a lot of experimenting and having to cook dinner for my family in under 30 mins, I came up with this recipe. It may not be quick if you don’t already have these ingredients on hand and easily accessible, so make sure you are prepared before starting. I have an optional section because when I have more time for chopping I will add those ingredients but if I’m in a hurry the ingredients listed is all I use. If your not sure where to get the spices look in an Indian or West Indian grocery store. The spice blend that I use in this recipe is also one that I use in many others with small variations. The flavor and smell that the ingredients release is intoxicating. No really…sometimes you can catch me sniffing the spices even before cooking, it’s that good!! (In the picture below, instead of using rice I put the Channa Masala over lettuce and added blue corn chips on the side.)


1 Large can Goya chickpeas, or 2 small cans (rinsed and drained)

2 small tomatoes, chopped or diced

1 1/2 tsp Garam Masala

1 tsp ground cumin

1 tsp turmeric

1 tsp cumin seeds

Dry oregano and basil to season

Salt to taste

Fresh cilantro for topping

1-2 Tbsp oil


1/2 red pepper sliced or chopped

1 small onion finely chopped

4 cloves of crushed garlic

green onions


  • In a separate small bowl mix the garam masala, turmeric and ground cumin with water to make a paste.
  • Heat the oil on medium heat.
  • Add cumin seeds and the optional garlic and onions to the oil. Heat for 1-2 minutes stirring continually.
  • Add the spice paste to the oil and stir.
  •  Add chopped tomatoes cooking for 1-2 mins.
  • Add optional green onions and red peppers
  • Add chickpeas and stir together.
  • Add about 1/2 cup- 1 cup water, enough to cover the chickpeas to boil
  • Add dry basil and oregano
  • Turn heat to Med-High and cover the pot
  • Stir every few minutes and check to make sure there is enough water to boil but don’t add too much water (don’t want to make it too watery)
  • After about 10 mins boiling, turn off heat and open the pot cover to simmer
  • Add cilantro
  • ENJOY!! 🙂

6 responses »

  1. Oh my goodness, I love channa masala! Even when it’s way too spicy…well worth the pain, ha! And you’re right, this doesn’t look all that intimidating. Thanks for sharing! I love how healthy, inexpensive, and hearty beans are!

    • Thanks for your comment Becca! Channa masala is my favorite dish…it’s so yummy! I have made this recipe spicy (hot) by adding very little red chili powder but this is my family friendly version. My kids even love this and they are picky! Your right about the beans, they are good and inexpensive and can be cooked in so many ways. I will post my red kidney bean recipe soon…that one is really good too. Thanks again for reading!

      • Oh please do! I don’t eat nearly enough beans, especially kidney beans. I’ve heard kidney beans and black beans are some of the most nutrient-dense, as far as beans go. Thanks for all your exciting legume ideas! 🙂

  2. This looks fantastic! Wanted to stop by and say thanks for following me. I only follow two bloggers who are vegan, and so it will be nice to include a new one–especially one who includes recipes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s