A bold, tangy chickpea curry with tomatoes, garlic, ginger, and warm spices. One of the most popular vegetarian dishes in the world. Fun fact: “Chana” means chickpeas in Hindi, and the dish is a staple at festivals and celebrations.

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How to Make 

https://www.youtube.com/watch?v=afw7542dj8s

IN 3. Chana Masala (Chickpea Curry)

Bean: Chickpeas (traditional)

Tempering Note: Chana Masala does not require tempering. The spices are cooked directly into the stew.

🥘 FULL‑POT RECIPE (1 lb chickpeas)

Ingredients — Bean Pot

• 1 lb chickpeas (soaked overnight or simmered longer)
• 12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (onion, tomato, garlic, ginger, chili)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp paprika or chili powder
• 1 tsp garam masala
• 1 tsp black pepper
• Salt to taste
• Optional: squeeze of lemon at the end

Ingredients — Grain Pot

Rice  - barley - quinoa

🔥 Instructions — Full Pot

Pot 1: Chana Masala

1. Simmer chickpeas 60–90 minutes until soft.
2. Add vegetables, cumin, coriander, turmeric, paprika, garam masala, pepper, and salt.
3. Simmer 20–30 minutes until thick and aromatic.
4. Add lemon juice if desired.

Pot 2: Rice + Barley + Quinoa

add the quinoa about 15 minutes after the rice and barley simmer until soft

Serve

• Spoon chana masala over rice/barley & quinoa
• Garnish with sprouts for brightness.

🥘 QUARTER‑POT RECIPE (¼ lb chickpeas)

Ingredients — Bean Pot

• ¼ lb chickpeas
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp turmeric
• ¼ tsp paprika
• Pinch garam masala
• Pinch pepper
• Salt to taste

Grain Pot

• rice
• barley
• quinoa
• 3 cups water