Black Chana Masala {Black Chickpeas}
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This black chana masala is both really special and really simple. Black chickpeas soften and absorb the flavors from toasted, fragrant spices, caramelized onions, and aromatic ginger and garlic in a tomato base. The whole family will adore this impressive black chickpea curry ā it's complex in flavor, yet simple in preparation!
For another flavorful legume curry, make this black lentil curry!
Start this delicious, easy-to-make black chana masala by making the masala base ā you'll want to take your time to cook the onion, garlic, tomato, and spice mixture. Let the onions caramelize so they release all the beautiful sweetness into the curry, then the spices need to toast in the pan to bring out all their flavor.
This black chana masala is super flavorful: it's a recipe the whole family will love and is perfect for a meatless Monday dish, potluck addition, or for meal prep. It's nutritious, gluten-free, dairy-free, and vegan!
Ingredients needed
Black chickpeas, aromatics, and spices come together to make this comforting and warming black chana masala. This is what you need:
- Dried black chickpeas: You can make this with regular chickpeas in a pinch.
- Serrano chilis: Remove the seeds from this green chili if you want to turn down the heat.
- Other ingredients: Cooking oil, an onion, baking soda, mustard seeds, cumin seeds, ginger, garlic cloves, tomato paste, garam masala, coriander powder, turmeric powder, diced tomatoes, cilantro, and lemon juice.
How to make black chana masala
This stove-top recipe is so flavorful yet straightforward to prepare! Soak the chickpeas, cook them, then saute everything else gradually, and your black chickpeas curry is ready in no time. This is how it's done:
- Cook black chickpeas: Bring soaked black chickpeas to a boil, let them simmer until soft, then drain.
- Make masala base: SautƩ the onions, adding the baking soda to help them caramelize. Next, add the seeds, ginger, garlic, and chilis to the pan, cooking until a flavorful, dark brown paste forms. Push the onion paste to the side so you can plop in the tomato paste. Add the rest of the spices to toast.
- Finish masala: Next, add the diced tomatoes, cooked chickpeas, sea salt, and a little water and let it simmer away. Season to taste with salt, cilantro, and lemon juice before serving! Enjoy!
What are black chickpeas?
Black chickpeas are a variety of chickpeas ā they look a lot like regular beige chickpeas, but smaller and darker in color. They're also known as kala chana or Bengal gram, so this recipe is also referred to as kala chana masala. They're dark brown when dried and they lighten up a little when cooked. Black chickpeas are a little heartier than white chickpeas and not quite as creamy. Just like regular chickpeas, they're full of nutrition: protein, fiber, vitamins, and minerals!
You can find them in many supermarkets, specialty stores, or online. We are yet to encounter canned black chickpeas. If you want to skip the couple of hours of cooking (plus an overnight soak) then you can sub canned white chickpeas. This way you'll make chana masala rather than black chana masala.
What to serve with black chana masala
Serve this with some warm, steaming basmati riceĀ or cauliflower rice and a sprinkle of cilantro. Get some roti or naan ā either from the Indian restaurant down the street, from the freezer section of your supermarket, or make your own!
If you're having a multi-course meal, make one of these appetizers:
- Curried Carrots in tandoori sauce
- Roasted Tandoori Cauliflower with tahini yogurt
- Curried Cauliflower Bites with curry mayo
- Roasted Turmeric Cauliflower
Recipe FAQs
What else can I make with black chickpeas?
This black lentil curry also uses black chickpeas!
What does the baking soda do?
The baking soda helps the onions to caramelize by increasing the pH levels, which accelerates the process of browning.
How do I store leftover black chana masala?
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Let the masala reach room temperature before putting the lid on. Black chana masala is perfect for meal prep!
Can I adjust the heat level?
If you like your kala chana curry a little less spicy, omit the green chillis or remove the seeds before adding them. If you enjoy a spicy kick, add as much chili as you please, or add red chili powder.
Does black chana masala freeze well?
Yes! We recommend doubling the recipe and putting half of it in a freezer-proof container in your freezer for a quick and easy meal down the road. It will keep well for at least 3 months in your freezer ā longer in an airtight container.
Black Chana Masala (Black Chickpea) Recipe
Ingredients
- 2 cups dried black chickpeas (or 6 cups cooked black or regular chickpeas)
- 2 tablespoons cooking oil
- 1 large onion (finely minced)
- 1 pinch baking soda
- 1 teaspoon EACH: mustard seeds and cumin seeds
- 2 tablespoons finely minced ginger
- 4 cloves garlic (minced)
- 1-2 serrano chilis (finely minced ā remove seeds for a less spicy curry)
- 2 tablespoons tomato paste
- 2 teaspoons EACH: coriander and garam masala
- 1 teaspoon turmeric
- 28 ounce can diced tomatoes
- 1 cup chopped cilantro
- Juice of 1 lemon
Instructions
- Place the dried chickpeas in a large pot and fill it with water. Let it sit overnight on your counter, or for 8-24 hours. Drain the chickpeas and add fresh water to the pot. Bring the pot to a boil overĀ high heat then reduce the heat and simmer for 1 Ā½ hours, or until the chickpeas are soft. Drain and set aside.2 cups dried black chickpeas
- Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it's soft, about 5 minutes. Turn the heat down to medium and add the baking soda to the pan. Continue to cook, stirring occasionally, until the onion is dark brown, about 10 minutes. Add the mustard seeds, cumin seeds, ginger, garlic, and chilis to the pan and cook until a dark brown paste forms, about 5 minutes more. (See the pictures in the post to see what it should look like.)2 tablespoons cooking oil, 1 large onion, 1 pinch baking soda, 1 teaspoon EACH: mustard seeds and cumin seeds, 2 tablespoons finely minced ginger, 4 cloves garlic, 1-2 serrano chilis
- Push this onion paste to the side of the pan and add the tomato paste. Let it caramelize until is smells sweet and darkens slightly, about 3 minutes. Add the coriander, garamĀ masala, and turmeric to the pan and let it cook for 1 minute more.
- Add the diced tomatoes to the pan and gently break them up with a potato masher or the back of a wooden spoon. You want some texture here, just not big chunks of tomatoes. Add the cooked chickpeas, sea salt, and a Ā½ cup of water to the pan and let it simmer for a half hour. If you're serving this with rice, now is the time to start cooking it.28 ounce can diced tomatoes
- Season with extra sea salt if needed and then stir in the cilantro and lemon juice just before serving.1 cup chopped cilantro, Juice of 1 lemon
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our curry recipes!
I have no flair in cooking whatsoever. I was about to order a pizza today in the evening, but somehow decided to cook something myself. My mom had left soaked chickpeas in the fridge for making a curry later. I googled for black chana recipe and found this one. Just followed the instructions and ended up with a fabulous lip smacking dish. Even my mom was full of praises.
Thanks for the awesome recipe Kristen.
That is so wonderful to hear! Hooray!!
I liked it and my children loved it.
That’s so wonderful to hear!
I made this today with a bit of a hiccup, my stove-top stopped working so I made it on the burner on our grill, improvise! I didn’t have baking soda so I skipped that step, could you tell me what the baking soda does, caramelizes better?
That’s exactly what it does! It’s no problem to skip the baking soda, but the onions will take a little longer to caramelize. š
Hi
The Cooperative grocery supermarkets sell Suma brand organic black peas amongst their many Ā organic pulses.
I live in Cambridgeshire Ā ,UK
PamĀ
That’s so great to know! Thank you!
One of the best black chana masala I have every made! Thank you for this recipe. I love it!!
I’m so happy to hear it was a hit!
Love love love I just made today and I love the aroma texture and taste… Thank you for sharing delicious recipe, now it’s in my cook book
That makes me so happy to hear!
I am allergic to mustard. Would you just omit or add something else in its place?
You can omit it. š
you can buy black chickpeas at most stores FYI.
Your grocery stores must be well-stocked! They’re definitely not readily available in Vancouver. š
There is a great shop in New Westminster called Galloways, they have black chick peas and all these spices with great prices!
I used to shop at Galloways when I lived in New West a million (ish) years ago. I loved that place!!
I’m sure you can, given the large Indian population there, ask an Indian lol.
Can it be cooked without oil
I haven’t tried cooking it without oil but I imagine that it would be hard to caramelize the onions without it. š
Hi Kristy..Can I do without tomato paste and just and chopped tomatoes instead ? I hope I just need to caramelize the tomatoes a little more
It may not be quite as richly flavored, but it will still be delicious!
Made this today and it turned out amazingly tasty!
I used 4 large fresh peeled tomatoes instead of the can, Also, I put in only 3 cups of prepared chickpeas, as this seemed the right amount.
My wife and I were amazed how good it came out.
I’m so happy you both loved it!!
How to get the black colour in kala chana? Or there are special type of chana ?
Yes! It’s from the black chickpeas. š
Tried cooking black Chana Masala for the first time and decided to try your recipe because the baking soda intrigued me ! Trust me I was drooling over the taste of my cooking and my family loved it. Thanks for sharing such a hearty tasteful recipe
I’m so happy you liked it! Hooray!!
Good recipe. Nicely detailed. I love black chickpea.
FYI- Typical South Indian recipe is to pan-roast cooked BC with cumin/ red chili/ coconut flakes
I bet coconut flakes would be amazing in this! Thank you for the tip!!
Made this with regular chickpeas and some dried cilantro (didn’t have fresh). Other than that followed recipe closely and it turned out great. You know it’s delicious when teenagers ask to take home leftovers!!!
Haha that is a good sign! So happy everyone liked it!
I bought some black chickpeas just for this recipe and it turned out great. May try it again with regular chickpeas when I run out. I bet they’d be good too!
I’ve tried it with both and they’re both good. Happy you like the recipe!