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Chana Masala with Veggies

Created by Julie Van Rosendaal

Chana Masala with Veggies

Total Time:






Skill Level:



  • 1 pkg Co-op Fresh Soup Mix
  • 1 garlic clove, crushed
  • 1 Tbsp. curry paste or spice blend
  • 1 19 oz (540 mL) can chickpeas, rinsed and drained
  • 1 14 oz (398 mL) can diced tomatoes or chunky salsa
  • 1/4 cup chopped cilantro (optional)
  • 1/2 cup coconut milk (optional)
  • salt, to taste
  • canola oil or ghee, for cooking

How to Make It

Heat a drizzle of oil or spoonful of ghee in a large skillet set over medium-high heat and sauté the vegetables for 3-4 minutes, until starting to soften. Add the garlic, curry paste and a sprinkle of salt and cook, stirring, for another minute.

Stir in the chickpeas, tomatoes, cilantro and coconut milk (if you’re using it) and bring to a simmer. Reduce the heat and cook, stirring often, for 15-20 minutes, or until the chana masala has thickened and the vegetables are tender. Add a splash of water if it starts getting too thick—it will cook down again. Season with salt and serve with extra cilantro, if you like.

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