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Chana Masala

Made With:



The one you always remember. Great as a soup or use an ingredient in your recipe!

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* Can also use Campbell’s® Condensed Reduced Sodium Tomato Soup, 12 x 1.36 L (48 oz), code #18987

Total Time

70 min.

Serving & Size

9 oz/255 g

Chickpeas simmered in a tomato soup, curry powder, garam masala, cumin, turmeric, tomatoes, onion, garlic, ginger. Finished with lemon and coriander.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 6 tbsp 90  mL
6 Onions, diced 6 cups 1 1/2 
Garlic, minced 6 tbsp 90  mL
Ginger Root, fresh 2 tbsp 30  mL
1. In large high-sided skillet or saucepan set over medium heat, add oil. Add onions, garlic and ginger; cook, stirring occasionally, for 8 to 10 minutes or until starting to soften.
Ingredients Weight Measure
Weight Measure
Ground Cumin 0.5 cup 125 
Garam Masala 2 tbsp 30  mL
Turmeric, ground 1 tbsp 15  mL
No-Salt-Added Chickpeas, drained and rinsed 1 62oz can 1.84L can
6 Plum Tomatoes, diced 24 oz 680  g
2. Stir in cumin, curry powder, garam masala and turmeric. Cook, stirring frequently, for 1 to 2 minutes or until fragrant. Stir in chickpeas and tomatoes. Cook, stirring occasionally, for 3 to 5 minutes or until well coated.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Tomato Soup 1 48 oz can L can
black pepper, ground 4 tsp 20  mL
3. Stir in condensed tomato soup; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 to 25 minutes or until sauce is thickened and flavours are married. Season with pepper.
Ingredients Weight Measure
Weight Measure
Cilantro, finely chopped 1 1/2 cups 375  mL
Lemon Juice 1/2 cup 125  mL
4. Stir in cilantro and lemon juice. Heat until internal temperature of 165°F (74°C) or higher is held for 15 seconds.
Ingredients Weight Measure
Weight Measure
2% Greek Yogurt 3 cups 750  mL
Mini Naan Bread, warmed 24 1 oz each 24  30g each
CCP: Hold hot at 140°F (60°C) or higher for serving.

To Serve: Drizzle each serving with 2 tbsp (30 mL) yogurt and serve with 1 naan bread.

CCP: Hold yogurt cold at 40°F (4°C) or colder for service.  

To add more protein, add diced cooked chicken.
Alternatively, serve over brown basmati rice.


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