Easy Chana Masala

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Chana masala is a North Indian classic: chickpeas simmered in a tangy onion and tomato gravy with warm spices. Canned chickpeas make it a true weeknight meal.

Mash a few of the chickpeas into the sauce as it cooks to give the gravy body.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Nosh Caterers on Unsplash; Photo 2: Chait Goli on Pexels; Photo 3: Muhammad Khawar Nazir on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Easy Chana Masala

Author: KP Cooking Method: Simmering Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly Dairy Free Gluten Free H Healthy Vegan

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4

Description

A tangy, spiced chickpea curry made from canned chickpeas in 30 minutes. Vegan, high in fiber and perfect with rice or flatbread.

Ingredients

Servings

• 2 cans (400 g each) chickpeas (drained)
• 2 tbsp oil
• 1 large onion (chopped)
• 1 tbsp ginger-garlic paste
• 400 g chopped tomatoes (1 can)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp salt
• ½ cup water
• lemon juice and fresh coriander (to finish)

Instructions

1. Cook the onion in the oil for 8-10 minutes until golden. Add the ginger-garlic paste for 1 minute.
2. Add the tomatoes and the spices except the garam masala. Cook 8 minutes until thick.
3. Add the chickpeas, salt and water. Simmer 10-12 minutes, mashing a few chickpeas to thicken.
4. Stir in the garam masala and lemon juice and top with coriander.

Note

Using dried chickpeas? Soak them overnight and boil until soft first; about 1 cup dried equals 2 cans. A pinch of sugar balances sharp tomatoes. Keeps 4 days in the fridge and freezes for 3 months.