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Chana Masala

Yields1 Serving


 2 15.5 oz cans of Ziyad Brand Chickpeas Rinsed and drained
 Salt and pepperTo taste
 1 inch fresh ginger grated
 4 Large garlic cloves
 1 Green chili Or more to taste
 2 tbsp Oil
 1 Bay leaf
 4 Whole Ziyad Brand Green Cardamom PodsSlightly crushed
 1 inch Ziyad Brand Cinnamon Stick Or 1/2 tsp cinnamon powder
 ½ tsp Ziyad Brand Cumin Seeds
 1 Large red onion Finely chopped
 3 Tomatoes pureed Or finely chopped
 1 tbsp Ziyad Brand Tomato Paste
 1 tsp Ziyad Brand Coriander Powder
 ½ tsp Ziyad Brand Cumin Powder
 ½ tsp Ziyad Brand Paprika
 ¼ tsp Ziyad Brand Turmeric Powder
 ¼ tsp Garam masala
 2 tbsp CilantroChopped

Using a mortar and pestle, crush the ginger, garlic and green chili with a bit of salt. This will will help to create a paste. Set it aside.


Heat a pot over medium heat. Add the oil and let it sizzle, and then add the spices. Let the spices sizzle for 30 seconds and become fragrant.


Add the finely chopped onion, salt and pepper and stir to combine. Cook for a few minutes until the onions soften. Add the crushed ginger-garlic and green chili. Add the tomato paste and stir until caramelized. Add the pureed tomatoes.


Add the chickpeas and 2 cups of water or veggie broth. Add more water if mixture is thick. Simmer for 15 minutes and taste for seasoning.


Garnish with cilantro and serve Chana Masala with rice or naan with lime juice wedges.