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Indian Recipes
Chana Masala

Chana Masala

with Brown Rice and Cucumber Raita

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Chana Masala is a dish eaten in most parts of India from Delhi in the North to Chennai in the South. 'Chana' means chickpea and 'masala' means spice mix, so while in different parts of India, the Chana Masala can have its very own personality and quirks, it will always be fragrant and 100% delicious.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can


113 g

Onion, chopped

1 tbsp

Chana Masala Spice Mix

113 g

Bulgur Wheat


1 can

Diced Tomatoes

⅓ cup

Greek Yogurt


7 g


1 unit

Mini Cucumber

56 g

Baby Spinach

Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2309.568 kJ
Calories552 kcal
Fat6 g
Carbohydrate108 g
Dietary Fiber23 g
Protein22 g
Sodium716 mg
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Bring a pot of salted water (double for 4 people) to a boil in a small pot. Coarsely chop the cilantro. Drain and rinse the chickpeas.


Cook the bulgur: Add the bulgur to the boiling water. Reduce the heat to medium-low. Cover and simmer until the bulgur is tender, 6-8 min. Drain through a sieve.


Cook the onions: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook until softened, 3-4 min. Add the spice mix, and stir to combine. Add the tomatoes, chickpeas and 1/2 cup water. Cook, stirring occasionally, until mixture slightly thickens, 4-5 min.


Make the raita: Meanwhile, coarsely grate the cucumber and stir it with yogurt in a small bowl. Season with salt and pepper.


Finish and serve: Stir the spinach into the chana masala until wilted, 1-2 min. Season with salt and pepper. Scoop over bulgur in bowls, then sprinkle with cilantro and add a dollop of raita. Enjoy!