Total Time
Prep 20 mins
Cook 20 mins

This fabulous chickpea recipe is adapted from Madhur Jaffrey's classic.

Ingredients Nutrition


  1. Heat oil in a large skillet.
  2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
  3. Turn heat to medium-low.
  4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
  5. Stir for a few seconds.
  6. Add the tomatoes.
  7. Cook the tomatoes until browned lightly.
  8. Add chickpeas and a cup of water and stir.
  9. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
  10. Cook covered for 10 minutes.
  11. Remove the cover add the minced chili and ginger.
  12. Stir and cook uncovered for 30 seconds.


Most Helpful

Awesome. Very easy to make! The best Channa Masala we have ever had. Although, I used a variation for the Amchoor and added extra tomato. It was the very best recipe that I have ever found. Variations: 1) We used Jared "home packed" tomatos and added 1 cup (16 Tablespoons, whole Roma chopped "no liquid" and strained into a measuring cup until all the extra juice was extracted "about 40 minutes") 2)1 cup of the strained tomato liquid was used instead of the water. Add extra liquid if required. Water or juice. Thank you for the best dish ever. Your friends in Canada.

R. Donaldson April 10, 2002

I enjoyed this meal immensely. So full of flavor.

David Peterson February 24, 2002

Sorry. I wasn't a fan. I found it too sour and under spiced. I prefer a deeper richer flavored channa masala with more "warm" spiced flavor of coriander, cinnamon etc. This recipe is a lighter tart version of channa masala.

Shakahari September 26, 2010

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