Black Chana Masala {Black Chickpeas}

This black chana masala is a rich, comforting curry built on a deeply flavorful masala of caramelized onions, tomatoes, garlic, ginger, and warming spices. Made with hearty black chickpeas, it’s a satisfying vegetarian dinner that pairs perfectly with rice or warm naan.

This black chana masala is one of those recipes that’s well worth taking your time with. The secret is building a rich masala by slowly cooking the onions until they’re sweet and golden, then toasting the spices before adding the tomatoes and chickpeas. Those few extra minutes create an incredible depth of flavor.

Made with black chickpeas, warming spices, and plenty of aromatics, this curry is hearty, comforting, and packed with bold flavor. A squeeze of lemon and a handful of fresh cilantro at the end brighten everything up, balancing the rich, savory sauce perfectly.

I love making a big batch because the flavors only get better with time. It’s a great option for Meatless Monday, meal prep, or sharing at a potluck, and it’s just as delicious served with fluffy rice or warm naan for soaking up every last bit of the sauce.

Tip: Buy a big bag of black chickpeas, then use them to make my black lentil curry next.

What are black chickpeas?

Black chickpeas are a variety of chickpeas that are smaller, firmer, and darker than the familiar beige ones. They’re also known as kala chana or Bengal gram, which is why this dish is often called kala chana masala. When dried, they’re a deep brown color, and they lighten slightly as they cook.

You can find dried black chickpeas in many supermarkets, Indian grocery stores, specialty food shops, or online. I haven’t come across canned black chickpeas, so they do need to be soaked overnight and cooked before using. If you’re short on time, you can substitute canned white chickpeas instead. The result will still be delicious. Technically, you’ll just be making chana masala rather than black chana masala.

Store and freeze

How do I store leftover black chana masala? Leftovers can be stored in a covered container in the fridge for 3-4 days.

Does black chana masala freeze well? Yes! I recommend doubling the recipe and putting half 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.

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Black Chana Masala (made with black chickpeas)

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

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Black chana masala is a hearty Indian chickpea curry made with black chickpeas simmered in a richly spiced tomato-and-onion masala. It's an easy, flavor-packed meal that's perfect for weeknight dinners, meal prep, or Meatless Monday.

6

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 – 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 over high heat then reduce the heat and simmer for 1 ½ 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, garam masala, and turmeric to the pan and let it cook for 1 minute more.
  2 tablespoons tomato paste, 2 teaspoons EACH: coriander and garam masala, 1 teaspoon turmeric
• 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 ½ 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

Prep time does not include the time you’ll need to soak the chickpeas. 

The baking soda helps the onions caramelize by raising the pH, which accelerates browning.

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 339kcal (17%), Carbohydrates: 53g (18%), Protein: 15g (30%), Fat: 9g (14%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 322mg (14%), Potassium: 993mg (28%), Fiber: 15g (63%), Sugar: 13g (14%), Vitamin A: 470IU (9%), Vitamin C: 30mg (36%), Calcium: 133mg (13%), Iron: 6mg (33%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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