Spicy tamarind chana masala with toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy tamarind chana masala with toasted naan

Spicy tamarind chana masala with toasted naan

Dairy-Free, Soy-Free, Vegan, Spicy, <600 Calories

2 Servings, 540 Calories/Serving

15 Minutes

We’ve pulled together garam masala, tamarind paste, and our signature chana masala base so you can create complex flavors fast. All you need is 15 minutes and a single pot to get this Indian chickpea dish on the table. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 2 cups cooked chickpeas
  • 1 tablespoon mustard seeds
  • Sunbasket chana masala base (tomatoes - ginger - garlic - curry powder - turmeric - coriander - cumin - cinnamon - cayenne)
  • ¼ cup diced mild green chiles
  • ½ teaspoon tamarind paste
  • 1 teaspoon garam masala
  • 4 or 5 sprigs organic fresh cilantro
  • 1 Atoria’s Family Bakery large naan

Nutrition per serving

Calories 540, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 830mg (36% DV), Total Carb. 88g (32% DV), Fiber 16g (57% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 20g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chana masala

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Rinse the chickpeas.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mustard seeds and cook until they start to pop, about 1 minute. Add the chickpeas, chana masala base, green chiles, tamarind paste, garam masala, and ½ cup [¾ cup] water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until just thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the garnish and naan.


Prep the garnish; toast the naan

  • Coarsely chop the cilantro.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Tear the naan into pieces.


Transfer the chana masala to individual bowls, garnish with the cilantro, and serve the toasted naan on the side.

Kids Can!
  • Measure the onion.
  • Rinse the chickpeas.
  • Measure the water for the chana masala.
  • Garnish with the cilantro.