Chana Masala

Hearty garbanzo beans in a thick and creamy tomato-onion sauce. Add more or less chili to your liking. I used a blender for the sauce, but a food processor will work just as well.

This makes about 4-5 servings.


  • 1 can of garbanzo beans (about 15 oz), drained with the garbanzo water set aside in a bowl
  • 1 large onion or 2 small onions, diced
  • 2 large vine tomatoes (or 3-4 roma tomatoes), diced
  • 4-5 cloves of minced garlic
  • 1-2 tsp of minced ginger
  • 1/2 of a green chili (I used a serrano pepper)
  • 1/3-1/2 cup of chopped cliantro
  • 1/4 tsp Madras chili powder (or 1 tsp of American chili powder)
  • 1-2 tsp of chana masala or garam masala
  • 1 tsp salt
  • 2 tsp of olive oil


  1. Heat the oil in a medium pan and add the onions and chili pepper.
  2. Once the onions are soft, add the garlic and ginger.
  3. Add the tomatoes and cook until they are mushy.
  4. Put the entire mixture in a blender (heat safe glass) and blend into a fine paste. Add 2 tbsp or more of the garbanzo water to help the mixture blend evenly. If you are using a blender with a plastic or glass body, wait until the mixture cools down before blending.
  5. Return the blended paste to the same pan and stir in the garbanzo beans. Add about 1/2 cup of the garbanzo water, the salt, and the chili powder. Bring the mixture to a boil. You can add more garbanzo water or regular water to thin the sauce if desired.
  6. Add the chana masala or garam masala and cilantro. Remove from the heat.