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Chana Masala Chickpea Curry

Chickpeas simmered in a spiced tomato-onion gravy with cumin, coriander, and garam masala, finished with fresh cilantro.

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

Instructions

  1. Heat the oil in a pot and sauté the onion until deeply golden, about 8-10 minutes.
  2. Add the garlic and ginger and cook 1 minute, then stir in the cumin, coriander, garam masala, turmeric, and chili powder.
  3. Add the tomatoes and cook, stirring, 5 minutes until they break down and the oil starts to separate at the edges.
  4. Add the chickpeas and water, bring to a simmer, and cook 15-20 minutes, mashing a few chickpeas against the pot to thicken the gravy.
  5. Stir in the lemon juice, taste and adjust seasoning, and top with fresh cilantro before serving.