Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Chana Masala


Chana Masala


  • 4 medium tomatoes, chopped and divided
  • 1 large yellow onion, chopped
  • 2 hot chilies (or more to your preference), chopped
  • 1-1/2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon whole cumin
  • 1 teaspoon whole coriander seeds, crushed
  • 1 teaspoon fenugreek seeds
  • 3 cups cooked chickpeas
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons sugar
  • 2 teaspoons garam masala
  • Juice of 2 key limes
  • Salt to taste
  • Fresh cilantro for garnish


  1. In a food processor or blender, process 3 of the tomatoes, onion, chilies, ginger, and garlic until smooth. Set aside.
  2. Heat oil over medium-high heat, then add the cumin, coriander, and fenugreek.  Let the spices toast and flower, stirring constantly in the oil, for about 1 minute.
  3. Add the processed ingredients, increase heat to high, and fry until the “fresh” onion smell subsides, about 5 minutes.
  4. Add the chickpeas, remaining tomato, turmeric, and sugar. Reduce heat to medium-low, cover, and simmer for about 20 minutes.
  5. Add the garam masala, lime juice, and season with salt to taste.
  6. Serve topped with fresh chopped cilantro.

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