Irresistible Chana Masala (Easy, Healthy, and Flavorful)
If you want a nourishing, comforting, wholesome plant-based meal that comes together in just 40 minutes, then this chana masala is what you are looking for. I simmer chickpeas with tomatoes and warm spices for an easy meal packed full of flavor, made with pantry staples.
Servings: 6 servings
Calories: 278kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 2 medium red onions diced
- 5 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp ground cumin
- ⅛ tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp garam masala
- 15 oz can of whole tomatoes with their juices chopped small
- ⅔ cup water
- 45 oz canned chickpeas (3) 15 ounce cans
- ½ tsp salt
Instructions
- Heat oil in a large pot on high heat.
- Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
- Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
- Add the water, chickpeas and salt.
- Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.
Notes
- My #1 Secret Tip for this chana masala recipe is to always cook the onions until they turn a proper golden color before adding spices. This step builds a natural sweetness that balances out the acidity of the tomatoes and the strength of the spices.
- Mash a small portion: I lightly mash a small portion of the chickpeas after it has simmered, to give the sauce a thicker, creamier finish.
- Tomato balance: Always let the tomatoes cook down until they lose their raw taste before simmering. This sharpness can throw off the entire flavor if it is not handled properly.
- Prep ahead: Once the oil is hot, this curry moves along quite quickly, which is why I make sure all my ingredients are ready. I chop and dice my aromatics and measure out my spices.
- Simmer with lid: I leave the lid on for most of the 30-minute simmer. This traps steam and helps the chickpeas soften a bit more while absorbing the sauce.
- Bright finish: I like to finish this chana masala with a squeeze of lime and some fresh cilantro. It livens up the dish and offsets the rich spices.
Nutrition
Calories: 278kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 985mg | Potassium: 603mg | Fiber: 13g | Sugar: 3g