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This spiced chickpea dish is a nod to The Moon Under Water's version. I like mine a bit thicker so that it doesn't run off of the naan; if you prefer it saucier, add more water to thin until it’s just right.
0 from 0 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Main Dish
Cuisine Indian
Servings 4


  • 1 cup spanish onion finely diced
  • 3 cloves Garlic minced
  • 1 1/4 teaspoon garam masala
  • 1/8 teaspoon Ground Cumin
  • 2 Tablespoons tomato paste or tomato powder see note
  • 2 cups canned chickeas drained and rinsed
  • 1 cup canned fire-roasted tomatoes in juice
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • cayenne pepper to taste, optional
  • 3/4 cup Water to thin
  • 1 Tablespoon cilantro finely chopped
  • Naan bread for serving


  • Heat Dutch oven over medium heat, add oil. Sauté onions until translucent. Add garlic and stir for one minute.
  • Sprinkle in garam masala, cumin and tomato paste (or powder) and stir until toasted, about 30 seconds.
  • Add tomatoes with juice and chickpeas; season with salt and pepper. Season with cayenne pepper to taste, if using. Increase heat to medium-high and stir occasionally until mixture comes to a boil.
  • Reduce to low and simmer for 15 minutes. If mixture gets too thick, thin with 3/4 cup water.
  • Stir in cilantro just before serving. Serve with Naan bread.


Note: If you are a tomato paste waster like I am, then tomato powder is for you! It is made by grinding dehydrating tomatoes into a powder; it keeps indefinitely in the fridge. Use it to make sauce, homemade paste, or to thicken and add color. Tomato powder can be found at Savory Spice Shop, in stores or online. I never go without it. 
Keyword chana masala, Easy Chana Masala Recipe, St Pete Foodies, St Petersburg Foodies Recipes, The Moon Under Water, Vegetarian
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