I find the real key to any Indian cooking, in order to get the correct depth of flavones, always toast the spices beforehand. Makes a huge difference.

Yep. Also, begin every dish by simmering finely chopped onions in ghee, for a little longer than you think you should.

I find the real key to any Indian cooking, in order to get the correct depth of flavones, always toast the spices beforehand. Makes a huge difference.

This is a pretty good recipe for chana masala, similar to what I grew up eating in India:

http://www.saveur.com/article/Recipes/Classic-Spiced-Chickpeas

Is it hot? Or similar to their chicken masala?

Op--I haven't tried the Trader Joe's version either, but I love this recipe from Chow.com: http://www.chow.com/recipes/30267-chole-chana-masala I serve it with the recommended pomegranate molasses (which I get from Amazon or Rodmans) and yogurt. My kids aren't usually excited about vegetarian nights at our house, but they are happy when I serve this.

I don't know what their chana masala takes like but I make mine with MTR Chana Masala powder and it turns out yummy. You can buy it at any indian grocery store. But a little goes a long way - it is spicy.

Or as they call it, "Channa Masala," which I assume is an accepted variation. I get that Trader Joe's does many things not well, but I really love their chana masala and would love a recipe that would get me as close to their version as possible. My one effort so far was good, but not what I wanted.