Chana Masala Chickpea Curry
Chickpeas simmered in a spiced tomato-onion gravy with cumin, coriander, and garam masala, finished with fresh cilantro.
Chana masala is one of those dishes that tastes like it's been made a thousand times before you ever cook it yourself, because the technique is so well-worn: onions cooked down until deeply golden, tomatoes reduced into a thick base, and a spice blend of cumin, coriander, and garam masala bloomed right into the gravy rather than sprinkled on at the end.
Chickpeas bring both fiber and plant protein in real quantity, which is a big part of why dishes built around legumes like this one tend to fit well within a cholesterol-conscious or heart-healthy way of eating, and the dish comes together as fully vegan with no need for substitutions. A squeeze of lemon at the end cuts through the richness of the gravy.
Let it simmer a little longer than you think you need to — the flavor genuinely deepens the longer the tomatoes and spices cook down together.
Ingredients
- 2 cans (15 oz each) chickpeas — drained and rinsed
- 2 tbsp avocado oil
- 1 onion — diced
- 3 cloves garlic — minced
- 1 tbsp fresh ginger — minced
- 1 can (14 oz) diced tomatoes
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp ground turmeric
- 0.5 tsp chili powder — or to taste
- 1 cup water
- 1 lemon — juiced
- 0.25 cup fresh cilantro — chopped
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Heat the oil in a pot and sauté the onion until deeply golden, about 8-10 minutes.
- 2Add the garlic and ginger and cook 1 minute, then stir in the cumin, coriander, garam masala, turmeric, and chili powder.
- 3Add the tomatoes and cook, stirring, 5 minutes until they break down and the oil starts to separate at the edges.
- 4Add the chickpeas and water, bring to a simmer, and cook 15-20 minutes, mashing a few chickpeas against the pot to thicken the gravy.
- 5Stir in the lemon juice, taste and adjust seasoning, and top with fresh cilantro before serving.