Chana Masala

Chana masala takes its name from chickpeas cooked in a fragrant masala spice mix, a North Indian staple especially tied to Punjabi home cooking. This one-pot take builds a tomato-onion gravy with ginger, garlic, and garam masala around tender chickpeas.

Serves 4

Estimate for one serving

• 310 cal
• 12.5g protein
• 48g carbs
• 9g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 2 (15-oz) cans canned chickpeas
• 1 (14-oz) can canned diced tomatoes
• 1 large onion
• 4 garlic cloves
• 1-inch piece fresh ginger
• 1 jalapeño or green chili
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• for serving lemon wedges

Instructions

1. 1Drain and rinse the chickpeas; set aside.
2. 2Finely chop the large onion.
3. 3Mince the garlic cloves, grate the 1-inch ginger, and finely chop the jalapeño (remove seeds for less heat).
4. 4Heat vegetable oil in a large skillet or pot over medium heat.
5. 5Add the chopped onion and cook 5–6 minutes until golden and soft.
6. 6Stir in the garlic, ginger, and jalapeño; cook 1 minute until fragrant.
7. 7Add tomato paste plus all the spices (cumin, coriander, garam masala, turmeric, chili powder, salt). Stir and cook 30–45 seconds to bloom the spices.
8. 8Pour in the can of diced tomatoes with their juice. Stir well, scraping up any browned bits. Simmer 4–5 minutes until the sauce thickens slightly.
9. 9Add the drained chickpeas and water. Stir to combine.
10. 10Reduce heat to medium-low, cover, and simmer 12–15 minutes so the chickpeas absorb the flavors. Stir occasionally; add a splash more water if it gets too thick.
11. 11Taste and adjust salt or chili powder if desired. Stir in half the chopped cilantro.
12. 12Serve hot in bowls (~per serving) with lemon wedges, remaining cilantro, and steamed rice or warm naan.