Spicy Chick Pea Stew (Chana Masala)

Spicy Chick Pea Stew (Chana Masala)

chick pea stew


Chick peas are such a wonderfully versatile legume.  They can be made into endless different types of dishes.  I have come to really enjoy the deliciousness of Indian cuisine and chick peas are used as the basis for many dishes. This dish that I’m sharing here is a modified version of ‘chana masala’ which means something like ‘spiced chick peas.’

If your chick peas are already prepared, this dish can be cooked very quickly.  I always have some chick peas in my freezer that have already been cooked and can just be run under some hot water and is then ready to be cooked in a dish.  I prefer the dried and then cooked option because I’m trying to get away from using too many canned anything.  Many canned goods are lined with BPA which may linked to some neurological problems.   When it comes to chemicals, I think it’s always best to err on the side of less rather than more.

You can, of course, in a pinch also use canned chick peas.

I posted a hummus recipe a while ago that also discussed the nutritional profile of chick peas. They are a good source of protein, vitamins and minerals.

Spicy Chick Pea Stew (Chana Masala)


  • 2 tbs or 30 ml of ghee or coconut oil
  • 2 cups or 9 oz of cooked chick peas
  • 2 tsp or 8 grams of garam masala
  • 1 tbs or 12 grams of ginger and garlic paste (this is just freshly ground ginger and freshly minced garlic put together)
  • 1 tsp or 4 grams of cumin seeds
  • 1 tsp or 4 grams of turmeric
  • 2 red chilis diced
  • 1 large onion diced
  • 2 tbs of tomato paste
  • 1/2 cup or 120 ml of water
  • salt to taste
  • Fresh cilantro to garnish


  1. Add the oil to your hot pan. Then add the garam masala and cumin seeds. You should see the seeds sputtering. Add the onions. Salt the onions a bit to sweat them and help them to cook faster. Now add in the ginger garlic paste and stir until it become fragrant. Add the turmeric and the diced chilis. Now add the chick peas, tomato paste and water. Taste to determine how much salt it needs. Cover and let cook for about 10 minutes or until it has the consistency you like. Add the water slowly in the event you want a chunkier stew. Top with fresh cilantro and enjoy! This serves about 4 people. Serve with rice or chapatis.

If you give it a try, let me know how it turns out!

Live well and be happy 🙂


One Response »

  1. Pingback: Thai Chicken Soup - gluten-free, paleo & dairy-free - Whole New Mom

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