Description
A hearty and flavorful chana masala made with tender chickpeas simmered in a spiced tomato-based sauce. This classic Indian dish is comforting, aromatic, and perfect for a satisfying plant-based meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup water
- 1 teaspoon salt (plus more to taste)
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Add cumin, coriander, garam masala, turmeric, and paprika. Stir well and cook for 30 seconds to toast the spices.
- Add the diced tomatoes, chickpeas, and water. Stir to combine.
- Bring to a simmer, then reduce heat to low and cook for 15–20 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh cilantro and lemon wedges.
Notes
- For extra depth of flavor, let the dish simmer longer to thicken the sauce.
- Adjust spice levels by adding chili powder or fresh chili if desired.
- Serve with basmati rice, naan, or flatbread.
- This dish tastes even better the next day as flavors develop.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
