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Chana Masala (Chickpea Curry)

Chana Masala is a hearty and flavourful Indian chickpea curry made withtender chickpeas simmered in a rich, spiced tomato-based sauce. This comfortingdish is naturally vegan, protein-packed, and perfect for weeknight meals ormeal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chickpeas or 1 can, drained and rinsed
  • 2 tablespoons oil vegetable or coconut
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 medium tomatoes finely chopped (or 1 cup canned tomatoes)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder adjust to taste
  • Salt to taste
  • 1 cup water
  • Fresh coriander leaves chopped (for garnish)
  • 1 teaspoon lemon juice optional

Method
 

  1. Heat oil in a pan over medium heat and add cumin seeds. Let them sizzle for a few seconds.
  2. Add chopped onions and sauté until golden brown.
  3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  4. Add chopped tomatoes and cook until soft and the oil begins to separate.
  5. Mix in coriander powder, cumin powder, turmeric, chili powder, and salt. Cook for 2–3 minutes.
  6. Add chickpeas and stir well to coat them
  7. Pour in water and bring to a simmer. Cook for 10–15 minutes, allowing flavours to blend.
  8. Lightly mash some chickpeas for a thicker consistency.
  9. Sprinkle garam masala and add lemon juice if using. Stir well.
  10. Garnish with fresh coriander and serve hot.

Notes

Chef’s Tips
  • For deeper flavour, let the curry rest for 10–15 minutes before serving.
  • Use freshly ground spices if possible, for a more authentic taste.
  • Adjust spice levels by increasing or reducing chili powder.
  • Add a splash of coconut milk for a creamier variation.
This dish tastes even better the next day as the flavours develop further.