नमस्ते — namaste

From an Old Delhi lane where the dhaba walls are darkened by decades of tadka and chickpeas bubble in iron kadhais, comes a 45-minute dinner that hugs back.

GOOD FOOD. BIG CULTURE.

Chana Masala & Coconut Naan

Hearty, fragrant & packed with goodness.

Hearty chickpeas simmered in a spiced tomato sauce with warm aromas, served with soft, slightly sweet coconut naan. Soul-satisfying and plant-forward.

⏱ 45 min 🍽 Serves 4

WHAT YOU'LL NEED

(Serves 4)

Chana masala

2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1" ginger, grated
1 green chili, chopped (optional)
2 cans chickpeas (15 oz), drained & rinsed
1 can crushed tomatoes (14 oz)
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp chili powder (or more!)
to taste salt
for garnish fresh cilantro

Coconut naan

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
2 tsp baking powder
½ cup full-fat coconut milk (plus more as needed)
2 tbsp melted coconut oil (or ghee)
to brush fresh cilantro & flaky sea salt

LET'S COOK!

1

Sauté aromatics

Heat oil in a pan over medium heat. Add onion and cook 5–6 minutes until soft and golden. Add garlic, ginger, and chili. Cook for 1 minute.
2

Add spices

Stir in cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds until fragrant.
3

Simmer the masala

Add tomato paste and crushed tomatoes. Stir well. Add chickpeas, salt, and ½ cup water. Simmer uncovered for 15–20 minutes, until thickened.
4

Make the naan dough

In a bowl, mix flour, salt, sugar, and baking powder. Add coconut milk and melted coconut oil. Mix and knead until soft dough forms. Rest 10 minutes.
5

Cook the naan

Divide dough into 4–6 balls. Roll out. Cook on a hot skillet 2–3 minutes per side until bubbly and golden. Brush with melted coconut oil, sprinkle with cilantro and flaky salt.
6

Serve & enjoy

Top chana masala with cilantro and a squeeze of lemon. Enjoy with warm coconut naan.

MAKE IT YOURS!

Try these twists

Creamy

Stir in a splash of coconut milk at the end.

Extra veggies

Add spinach, bell peppers, or peas.

Protein boost

Add tofu, tempeh, or paneer.

Heat it up

Add more chili, or a dash of cayenne.

🔒 LOCKED

The one thing restaurants do that you don't.

It changes the whole plate. Earn it with a 15-second ad.

📸 COOKED IT WALL

Made by the community

By Emma — **Emma**
leftovers were even better the next day

By Gigi — **Gigi**
this is going in the weekly rotation

Good food. Good mood. Good world.

Tag me if you make it! #chanamasalalove

CHOOSE YOUR NEXT RIDE

Three doors. Pick one.

Match the vibe

Gochujang Noodle Bowl

Korean · 25 min

Open door →

Surprise me

Miso Sesame Ramen

Japanese · 30 min

Open door →

QUESTIONS

Frequently asked

Gluten-free version?

Skip the naan and serve with basmati rice or a GF flatbread. Chana masala itself is naturally GF.

Use dried chickpeas?

Yes — soak 1 cup overnight, cook until tender (~45 min). Use 3 cups cooked.

How spicy is it?

Mild-to-medium as written. Add ¼–½ tsp more chili powder for heat.

Chana Masala & Coconut Naan