Chana Masala (Spiced Chickpea Curry)
Canned chickpeas simmered in a fragrant tomato-onion masala – one of the most nutritious, filling, and inexpensive meals in Indian home cooking.
Ingredients
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp garam masala
- 1 can 14 oz diced or crushed tomatoes
- 2 cans 15 oz each chickpeas drained and rinsed
- 1 cup water or vegetable broth
- Salt to taste
- 1 tbsp lemon juice
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until softened and golden.
- Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in the cumin, coriander, turmeric, chili powder, and garam masala, cooking for 30–60 seconds to toast the spices (add a splash of water if they start to stick).
- Add the tomatoes and cook for 5 minutes, stirring occasionally, until slightly reduced.
- Add the chickpeas and water or broth. Bring to a simmer and cook for 12–15 minutes, stirring occasionally and mashing a few chickpeas against the side of the pot to help thicken the sauce.
- Season with salt and lemon juice to taste. For a heartier texture, mash more chickpeas; for a saucier curry, add a splash more water.
- Garnish with fresh cilantro and serve hot over rice or with naan.
Notes
- Dried chickpeas, soaked and cooked from scratch, are even cheaper than canned if you have the time to plan ahead.
- This curry freezes exceptionally well – make a double batch and freeze individual portions for fast future meals.
- Add a handful of chopped spinach in the last few minutes of cooking to boost the nutrition and stretch the dish further at no extra cost.
