An Indian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 30 min

Organic sourcing

Onion and tomatoes are on the Dirty Dozen list due to potential pesticide residue — prefer organic. Chickpeas have low residue, so organic is a modest upgrade here.

Ingredients

• 2 cups dried chickpeas
• 2 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 green chilies, chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 400 g canned tomatoes, chopped
• 1 tsp sea salt
• 2 cups water
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped

Method

1. Rinse the chickpeas and soak them in water overnight. Drain and rinse them again before cooking.
2. Heat oil in a large pot over medium heat. Add the onion and sauté until soft and golden.
3. Stir in the garlic, ginger, and green chilies. Cook for another 2 minutes until fragrant.
4. Add cumin, coriander, turmeric, garam masala, and chili powder. Stir and cook for 1 minute.
5. Add the chopped tomatoes and sea salt. Cook for 5 minutes until the tomatoes break down slightly.
6. Add the drained chickpeas and water to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour.
7. Once the chickpeas are tender, stir in the lemon juice and adjust seasoning if needed.
8. Garnish the chana masala with chopped cilantro before serving.

Notes

• Soak chickpeas overnight for best results.
• Serve with rice or flatbreads like roti or naan.
• For a thicker sauce, mash some chickpeas before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.