Chana Masala



Today is all about big love for Pulses. The United Nations General Assembly has declared 2016 the International Year of Pulses. So awesome. Little superfood heroes.

So…what are Pulses, exactly? Glad you asked. Lentils, Chickpeas, Beans, & Dried Peas. Pulses are part of the legume family, the term pulse referring to the dried seeds. Pulses are jam-packed with fiber & protein, low in fat, and an incredibly healthy, sustainable food source. They’re also affordable, which is significant both home and abroad in developing food programs for people of all socio-economic backgrounds.


Oh, and if I didn’t mention it already. They are DELICIOUS. Curried, stewed, taco-d, burger-d = delicious. In a salad, in pasta, ground as a flour, there is really no end to what you can do with these little marvels. And for the person who is interesting in eating a little healthier, a little more sustainable, but not interested in compromising on flavour, Pulses will quickly become your new best friend.

Make your 2016 The Year of Pulses, take the #pulsepledge, and start to incorporate this deliciousness into your weekly meal plan. You’ll feel better, eat better, and help folks all over the world eat/live/thrive. Check out and sign up to rock pulses in 2016.

This recipe is an absolute favourite in my house. Healthy, easy to throw together, and delicious for days. Curry night!! Chana Masala.


The first time I had Chana Masala, or really anything close to a proper curry, I was in England recording an album with my band. We had a day off, and our producer took us on a tour of the Southern coast of England, with a stop in Brighton. Super cool city with a pretty famous pier, great shopping, seaside love, and what I will always remember as the best curry of my life. At least at the time. I had no idea that a vegetarian dish could be so overwhelmingly perfect and flavourful. It’s one of the first dishes I learned to cook, and remains a top contender on our weekly meal plans. Give this one a go friends.

Chana Masala

Serves 4 – 6

2 x 540ml cans chickpeas, drained and rinsed

1 + 1 tablespoon sunflower (or vegetable) oil, divided

1 teaspoon cumin seeds

1 large onion, finely diced

5 cloves of garlic, minced

1 thumb sized piece of fresh ginger, peeled and grated

2 green chilies, finely sliced

1 tablespoon fresh coriander (cilantro), finely diced

2 tablespoon ground coriander

1 teaspoon chili powder

1 ½ teaspoons ground turmeric

1 tablespoon tomato puree

1 28-ounce can diced tomatoes

1 cup vegetable stock

1 teaspoon garam masala

1 tablespoon lemon juice

1 teaspoon salt

Fresh cilantro and diced chillies, to garnish

Rice and/or Naan bread, for serving

Heat a large dutch oven (or stock pot) over medium heat, and pour in 1 tablespoon sunflower oil and cumin seeds. When the cumin seeds become fragrant (1 ½ – 2 minutes), add the diced onions, and cook for 5 minutes, until the onions become translucent.

Pour the second tablespoon of oil into the pan. Add the minced garlic, ginger, chilies, coriander, turmeric, tomato puree, and fresh cilantro, and cook for 2 minutes, stirring the entire time so it doesn’t catch. Pour in the stock, tomatoes, and chickpeas, bring to a simmer and season with kosher salt. Reduce the heat to medium low, and allow the curry to simmer away for 20 minutes, until thickened.

Stir in the garam masala and fresh squeezed lemon juice, top with chillies and cilantro, and serve.

So. Unreal. Delicious.

This blog was sponsored by USA Pulses & Pulse Canada.



  1. itadakimat says:

    Yum! love chickpeas, this looks delicious!

  2. This looks delicious

  3. brighton..ah!

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