Chana Masala (Spiced Chickpea Curry)

A hearty Indian chickpea curry cooked in a spiced tomato gravy. This dairy-free dish, known as chana masala, is rich in flavor from cumin, coriander, and garam masala, and makes a satisfying plant-based meal.

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 green chili pepper, sliced (optional)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup water (or as needed)
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. PREP AHEAD
2. - Finely chop onion; mince garlic and ginger.
3. - Rinse chickpeas; open diced tomatoes.
4. - Measure spices into small dish.
5. - Rough-chop cilantro for garnish.
6. COOKING STEPS
7. 1. Heat oil in medium saucepan over medium. Add cumin seeds; sizzle 10 sec until aromatic.
8. 2. Stir in onion; cook 5–7 min until deep golden. Add garlic, ginger, chili (optional); sauté 1 min.
9. 3. Sprinkle coriander, cumin, turmeric; stir 30 sec to bloom.
10. 4. Add diced tomatoes with juice; simmer 5 min, mashing pieces until thickened.
11. 5. Add chickpeas and ½ cup water; season with salt. Cover and simmer 10–15 min, stirring occasionally, until sauce coats chickpeas.
12. 6. Stir in garam masala; cook 2 min. Adjust salt or water to preferred thickness.
13. 7. Serve hot, garnished with cilantro, alongside rice or warm naan.
14. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts