Chana Masala
A delightful Indian curry made with chickpeas simmered in a rich, tangy sauce, bursting with aromatic spices and flavors.
Ingredients
Chana Masala Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tomatoes, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1-2 green chilies, finely chopped (adjust to taste)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent (around 5 minutes).
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the diced tomatoes to the skillet and cook until they soften and start to break down, about 5-7 minutes.
Cooking
- Sprinkle in the cumin, coriander, garam masala, turmeric, salt, and green chilies.
- Stir well to combine all the spices with the tomato mixture, allowing them to toast slightly for about 2 minutes.
- Add the rinsed chickpeas to the skillet and stir to coat them evenly with the spice mixture.
- Pour in 1 cup of water and bring to a gentle simmer. Let it cook for around 10-15 minutes, stirring occasionally.
Serving
- Once the chickpeas are tender, taste and adjust seasoning if needed.
- Garnish with fresh cilantro and serve hot with lemon wedges!
Notes
Chana Masala pairs beautifully with warm naan or fluffy basmati rice. Consider using dried chickpeas for extra flavor and customize the heat with green chilies.