Chana Masala

A rich, spiced chickpea curry from North India — a staple comfort dish, served with rice or warm flatbread.

Prep: 10 min Cook: 30 min Total: 40 min Servings: 4

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Ingredients

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp garam masala

• 1/2 tsp turmeric

• 1/2 tsp chili powder

• 400 g canned diced tomatoes

• 2 cans (about 800g) chickpeas, drained

• 1 tsp salt

• 2 tbsp chopped cilantro

• 1 lemon, cut into wedges

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Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until golden, about 7 minutes.

2. Stir in garlic, ginger, coriander, cumin, garam masala, turmeric, and chili powder. Cook until fragrant, about 1 minute.

3. Add diced tomatoes and salt. Simmer for 8 minutes, stirring occasionally.

4. Stir in chickpeas. Simmer uncovered for 15 minutes, mashing a few chickpeas against the pot to thicken the sauce.

5. Garnish with cilantro and serve with lemon wedges on the side.

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Notes

For extra richness, stir in a spoonful of plain yogurt or ghee at the end. Tastes even better the next day.