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Chana Masala

  • Cooking time20 min
  • Prep time15 min
  • Recipe serves 6


  • 3 Tbsp. BecelĀ® Buttery Taste margarine*
  • 2 zucchini , halved lengthwise and sliced
  • 1 sweet onion , chopped
  • 2 cloves garlic , finely chopped
  • 2 tsp. ground chili powder
  • 2 tsp. ground cumin
  • 1 1/4 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • 1/2 tsp. curry powder
  • 1 can (240 mL.) no salt added tomato sauce
  • 1 Tbsp. firmly packed brown sugar
  • 2 cans (470 g. ea.) chick peas or garbanzos , rinsed and drained
  • 2 tsp. fresh lemon juice
  • 1 1/2 cups nonfat plain Greek yogurt

Nutrition facts

Calories from Fat80.00
Total Fat9.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat2.800 g
Monounsaturated Fat3.500 g
Cholesterol0 mg
Sodium260 mg
Total Carbs37.00 g
Dietary Fiber2.0 g
Sugars7.00 g
Protein13.00 g
Calcium15 %
Iron10.00 %
Potassium568.000 mg
Omega-30.50 g
Omega-62.20 g
Vitamin C35.0 %
Vitamin A10.0 %


  1. Melt BecelĀ® Buttery Taste margarine in medium saucepan and cook onion and zucchini until crisp-tender, about 5 minutes. Stir in garlic and cook 1 minute. Stir in spices and cook 1 minute. Stir in tomato sauce and brown sugar. Bring to a boil over high heat.
  2. Reduce heat to low and stir in chick peas. Simmer covered until heated through, about 10 minutes. Stir in lemon juice. Serve dolloped with Greek yogurt.