Chana Masala

Chana Masala

An explosion of Indian flavors in a vegan dish.

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 30 min (COOK TIME: 20 min / PREP TIME: 10 min)

cooking sketch Easy

4 people


  • 480 g Cooked and drained chickpeas
  • 400 g Mutti Finely Chopped Tomatoes (Polpa)
  • 1 Spoon Mutti Double Concentrated Tomato Paste
  • 1 Onion
  • 4 Cloves Garlic
  • 1/2 Lemon
  • 1/2 Teaspoon Salt
  • 1 Sprig Fresh coriander
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Ginger powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Tumeric
  • 1 Teaspoon Garam Masala
  • 1 Pinch Chili flakes
  • 30 g Seed oil
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Chana Masala: Method

  1. Chop the onion and garlic cloves.
  2. In a pan, heat the seed oil, add the chopped onion and after a few minutes the garlic, stir well and add all the spices. Let them toast for a few seconds.
  3. Add the Mutti Double Concentrated Tomato Paste and Finely Chopped Tomatoes (Polpa), cook for a few minutes then add the drained chickpeas.
  4. Add the salt, 50ml of water and cook with a lid for 15/20 minutes.
  5. Add the juice of half a lemon and the chopped coriander.
  6. Serve with pita bread or pilau rice.

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Also made with: Polpa

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