Chana Masala
This Chana Masala is bursting with flavor! A vibrant, spiced chickpea curry perfect for a wholesome, vegan Indian meal.
Equipment
- Large skillet or saucepan
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 2 tablespoons neutral oil such as olive or canola, for sautéing the aromatics
- 1 tablespoon ground cumin adds a warm, earthy flavor
- 1 medium yellow onion finely diced, provides sweetness and depth
- 5 cloves garlic finely minced, for that aromatic kick
- 1 1/2 tablespoons fresh ginger finely minced, adds a zesty freshness
- 2 units green chilies finely minced, adjust to taste, for heat and flavor
- 1 tablespoon ground coriander complements the cumin beautifully
- 1 teaspoon turmeric powder gives a lovely golden color and health benefits
- 3/4 teaspoon chili powder for a touch of spice
- 1 can (28-ounce) crushed tomatoes forms the base of the sauce
- 2 cans (15-ounce) chickpeas drained and rinsed, the star of the dish
- 1 teaspoon garam masala a blend of spices that adds complexity
- 2 teaspoons coconut sugar or other sweetener optional, balances the flavors
- 1 1/2 tablespoons lemon juice for brightness and acidity
- Salt to taste, enhances all the flavors
- 1/4 cup fresh cilantro chopped, for garnish and freshness
Instructions
- In a large skillet or saucepan, heat the neutral oil over medium heat. Once hot, add the finely diced onion. Sauté for about 5-7 minutes, or until the onion turns translucent and lightly golden.
- Add the minced garlic, ginger, and finely minced green chilies to the skillet. Sauté for an additional 2-3 minutes until fragrant. Then, stir in the ground cumin, ground coriander, turmeric powder, and chili powder, allowing the spices to bloom for about a minute.
- Pour in the crushed tomatoes, stirring well to combine with the aromatic mixture. Let it simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken.
- Once the tomato sauce has thickened, add the drained and rinsed chickpeas to the skillet. Stir well to coat the chickpeas in the sauce.
- Sprinkle in the garam masala, coconut sugar (if using), and salt to taste. Mix everything together and let it simmer for another 10-15 minutes, stirring occasionally. This simmering will help the chickpeas absorb all the wonderful flavors.
- Once the Chana Masala has reached your desired thickness, remove it from heat and stir in the lemon juice. Top with chopped fresh cilantro before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 3 months for longer storage.
- Reheat gently, adding a splash of water if the sauce thickens too much.