Chana Masala is a fantastic dish from the Indian Subcontinent. Served as a meal in it’s own right with rice or chapati, it is also often served alongside other dishes. Perfect for vegetarians and vegans, this dish has plenty of bite and superb flavours! In this recipe we are using canned chickpeas in order to speed up the cooking process.

Total prep and cooking time – 20 minutes

Serves – 2

Serving recommendation: Best served either one its own with flat breads or alongside a hearty curry!

Learn more about where to find Tarka Dhal here!

To get started, have a pan on the heat with a tablespoon of vegetable oil.


1 White Onion
A thumb of GingerGinger
2 cloves of GarlicGarlic
1 Fresh Chilli
½ tspChickpeas (canned)
2 tspChopped Tomatoes
2 tspTurmeric
1 tspChilli Powder
300gGround Cinnamon
1 LitreSpinach
1.5 tspGaram Masala

Step 1:

Chop the onion and add it to your pan on a low heat with the butter (or ghee) and oil allowing to saute for 5 minutes or until soft, then add minced garlic and ginger before giving it a good stir.

Step 2:

In a separate dry frying pan, toast the spices for 30 seconds and then add them to the onions. This will help to release the flavours of the spices adding more depth to your dish.

Step 3:

Now you can add the chickpeas along with some of the juices in the can and turn up the heat on the pan.

Mix the chickpeas in with the ‘onions and spices to ensure they are well coated and leave for 2 minutes.

Step 4:

You can now add the chopped tomatoes with a splash of water and the spinach and leave to simmer for 10 minutes. This will allow the flavours to combine and reduce the gravy so that it is nice and thick.

(If you prefer, you can use fresh tomatoes with a little vegetable stock rather than the tinned tomatoes to give the masala a looser gravy. this will take longer but is well worth a go next time)

Step 5:

Once ready you can serve with rice or bread such as chapati or naan, or simply as a side dish. Garnish with fresh coriander and enjoy!