Indian Chana Masala (Chickpea Curry)
Tender chickpeas simmered in a fragrant tomato, onion, garlic, ginger, and spice gravy for a satisfying Indian curry.
Equipment
- Large skillet
- Wooden spoon
- Chef's knife
- Rice cooker or saucepan
Ingredients
Chana Masala
- 3 cups cooked chickpeas drained
- 2 tbsp neutral oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 large tomatoes finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1 cup water plus more as needed
- 1 tbsp lemon juice fresh
To Serve
- 1/4 cup fresh cilantro chopped
- 4 servings cooked basmati rice or naan for serving
Instructions
Cook the Masala:
- Heat the oil in a large skillet. Cook the onion for 8 to 10 minutes until golden.
- Add the garlic and ginger and cook for 1 minute. Stir in cumin, coriander, garam masala, and turmeric.
- Add the tomatoes and cook for 8 to 10 minutes until thick and glossy.
Simmer and Serve:
- Add the chickpeas and water. Simmer uncovered for 12 to 15 minutes, mashing a few chickpeas into the sauce to thicken it.
- Stir in lemon juice, taste for salt, and finish with cilantro. Serve with basmati rice or naan.
Notes
- Add a splash of water if the curry becomes too thick.
- For extra tang, add a pinch of amchur powder with the other spices.
- Chana masala tastes even better after resting overnight.
Nutrition
Calories: 390kcalCarbohydrates: 58gProtein: 15gFat: 13gSaturated Fat: 2gSodium: 520mgFiber: 14gSugar: 9g