Chana masala
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Drain and rinse the canned chickpeas. Dice the onions, chop the tomatoes and prepare the garlic and ginger. Measure the spices before heating the pan.
- Step 2
Follow the recipe
Heat the oil in a large heavy saucepan over medium heat. Add the onions and cook for 8–10 minutes, stirring, until soft and lightly golden. Reduce the heat if the edges begin to scorch.
- Step 3
Follow the recipe
Add the garlic, ginger and cumin. Stir for 1 minute, until fragrant. Add the tomatoes, garam masala and salt; cook for about 10 minutes, stirring often, until the tomatoes collapse into a thick sauce.
- Step 4
Follow the recipe
Stir in the chickpeas and measured water. Bring to a gentle simmer, then cook uncovered for 18–20 minutes, stirring from the bottom. Mash a few chickpeas against the pan if a thicker sauce is wanted.
- Step 5
Follow the recipe
Check that the chickpeas are hot throughout and the sauce coats them. If it is drying out, stir in a splash of water; if too thin, simmer a little longer. Taste before adding any extra salt, especially with salted canned chickpeas.
- Step 6
Follow the recipe
Divide into eight portions. For meals to store, transfer promptly to shallow containers and follow the cook-ahead storage guidance below. The illustration shows the chickpea dish alone; no side dish is included in these quantities.
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Cookware for this recipe
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Large heavy saucepan or Dutch oven
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Wooden spoon
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Colander
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Eight shallow meal containers
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Measuring cups and spoons
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
8 portions from one batch. Portion size and timing need kitchen testing. Separate wet sauces and crisp/raw garnishes. Use clean shallow food-safe containers and keep portions small enough to chill promptly.
Refrigerate promptly at 40°F or below, within 2 hours (1 hour above 90°F). For cooked meals use within 3–4 days, or freeze earlier portions intended for later days. Follow stricter ingredient and package guidance.
Thaw in the refrigerator; reheat cooked leftovers to 165°F throughout. Stir and check several places. Keep cold salads cold rather than applying a reheating instruction to them. Texture after freezing is a proposed use, not a tested result. Label date and contents; use freezer-rated packaging and manufacturer headspace instructions.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.