Description
This easy Chana Masala recipe is a healthy, satisfying vegan chickpea curry bursting with aromatic spices. Cooked in a skillet, the flavorful tomato-based sauce combines cumin, garam masala, coriander, turmeric, and cardamom with garlic and ginger for a comforting meal. Serve over rice or with warm naan, and add dollops of Greek yogurt for extra creaminess.
Ingredients
Spices and Seasonings
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- Heaping 1 teaspoon sea salt
Produce
- 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- ½ cup chopped fresh cilantro, plus more for serving
- 1 teaspoon fresh lemon juice, plus more for serving
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ cup water (divided)
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas, drained and rinsed
- Cooked brown rice or white rice, for serving
- Whole milk Greek yogurt, for serving
Instructions
- Heat Oil and Cook Onion: Heat the olive oil in an 11-inch skillet over medium heat. Add the chopped onion and cook for 8 minutes, stirring often, until soft and well browned.
- Add Spices and Aromatics: Reduce the heat to medium-low and add cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne pepper. Stir and cook for 30 seconds until fragrant. Add the grated garlic, fresh ginger, sea salt, and ¼ cup water, stirring to combine.
- Add Tomatoes and Simmer Sauce: Add the canned whole peeled tomatoes, breaking them apart by hand or using a wooden spoon. Bring the mixture to a simmer and cook for 8 to 10 minutes until the sauce thickens slightly.
- Add Chickpeas and Finish Cooking: Stir in the drained chickpeas and remaining ¼ cup water. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce is thick and flavors meld.
- Finish with Cilantro and Lemon Juice: Stir in the chopped fresh cilantro and lemon juice. Adjust seasoning if needed.
- Serve: Spoon the chana masala over cooked rice. Garnish with dollops of whole milk Greek yogurt, extra cilantro, and additional lemon juice if desired.
Notes
- This recipe is vegan if you omit the Greek yogurt or substitute it with a plant-based yogurt.
- Use cooked chickpeas from canned for convenience or cook dried chickpeas ahead of time.
- Adjust cayenne pepper to your preferred heat level.
- Serve with warm naan or roti for a more traditional meal.
- Leftovers refrigerate well for up to 4 days and reheat on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian