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chickpeas and tomatoes in a white dish set on a white plate with homemade naan bread.

Quick Chana Masala

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 23 servings (3½ cups) 1x
  • Category: Lunch & Dinner, Side Dish


  • 1 tablespoon coconut oil
  • 1 cup diced onions
  • 1 cup chicken bone broth or low-sodium broth of choice, divided
  • 1 serrano chili, seeded, and minced (1–2 teaspoons depending on preference)
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped fresh garlic
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 can fire-roasted diced tomatoes (14.5 ounces)
  • 2 cans chickpeas (14.5 ounces each), rinsed and drained
  • ½ cup chopped cilantro
  • 1 lime, juiced (2 tablespoons)
  • Salt and black pepper to taste


Heat oil in a sauté pan over medium-high. Add onions and cook until translucent and golden brown, 5 minutes. Deglaze pan with ¼ cup bone broth and cook until completely evaporated, about 1–1 ½ minutes.

Add serrano, ginger, garlic, garam masala, and turmeric; cook 1 minute. Deglaze pan with ¼ cup broth and cook 1 minute. Stir in remaining ½ cup bone broth, diced tomatoes, and chickpeas.

Bring mixture to a simmer, then reduce heat to medium-low and simmer, partially covered, until chickpeas have softened and liquid has thickened, 15–20 minutes. Off heat, stir in cilantro and lime juice; season chana masala with salt and black pepper to taste.

Serve with homemade naan (or purchased), or cooked basmati rice.


To make this recipe vegetarian, use vegetable broth.

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