It also freezes beautifully, so it works well as a make-ahead freezer meal. Prerna is the author of Everything Indian Slow Cooker Cookbook. Her chana masala calories have appeared on the Food Network, The Guardian, Saveur, The Kitchn, Food 52, Indian Today and more.

Chana masala originated from the northern parts of India where it’s a staple dish. But it has gained popularity in the past few years because it’s vegan, rich in protein, and simple to make. Chana masala can also be called chole masala, referring to the kind of garam used in the dish. So if someday you see chole masala on a menu, then rest assured that it is your beloved chana masala. This dish is typically prepared by cooking chickpeas in an Indian curry paste. This basic curry paste is the base of many Indian curries, from traditional Indian chicken curry to chickpea curries like this one. Indian curry paste is made with two kinds of aromatic blends: wet and dry.

The wet blend is prepared mainly by grinding onion, ginger, and garlic. Sometimes Thai chili is added to the mix. The dry blend is a variety of whole spices, many of which are also used to make garam masala. For this recipe, I have simplified the process a bit. I have used garam masala for the spice blend and added some whole spices to give the dish an extra kick. Also, traditionally the dish uses dry chickpeas, which are soaked overnight and then cooked before the curry paste is added.