Chana Masala
A tangy, spiced chickpea curry simmered with onions, tomatoes, ginger and garam masala. Vegan, filling and ready in 40 minutes.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Equipment
- Large deep skillet or pot
Instructions
Heat the oil in the pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook until deep golden, 10–12 minutes.
Add the garlic, ginger and chile and stir for 1 minute. Stir in the coriander, turmeric and cayenne for 30 seconds.
Add the tomatoes and cook, mashing, until they break down and the oil starts to separate at the edges, 5–6 minutes.
Add the chickpeas, water and salt. Simmer until thick, 10–12 minutes, mashing some chickpeas to thicken the sauce.
Stir in the garam masala and lemon juice, taste for salt and scatter with cilantro. Serve with rice or flatbread.
Notes
- Taking the onions to deep golden brown gives the sauce its rich color and flavor.
- Keeps 4 days in the fridge; freezes for 3 months.
My notes
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Nutrition estimate
- Calories
- 315
- Protein
- 11 g
- Carbs
- 39 g
- Fat
- 14 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
