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Indian · Main
Chana Masala
Aromatic spices bloom in oil before chickpeas and tomatoes simmer into a warming, deeply flavored curry that's both hearty and surprisingly light. Cumin, coriander, and garam masala create layers of warmth and earthiness, while the ginger-garlic base adds savory depth. Perfect for weeknight dinners or meal prep, this vegetarian classic pairs beautifully with rice or naan.
Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes
Servings
4
Ingredients
- 2 cups cooked chickpeas
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric
- 2 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
Instructions
- Heat oil in a large pan or skillet over medium heat and add cumin seeds until they sizzle.
- Add onions and sauté until golden brown, about 8-10 minutes.
- Add tomatoes, ginger-garlic paste, turmeric, coriander powder, garam masala, and salt; cook until the mixture forms a thick masala, about 5-7 minutes.
- Add chickpeas and stir to coat with the masala.
- Simmer for 15 minutes, stirring occasionally.
- Mash a few chickpeas with the back of a spoon for a thicker consistency if desired.
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