Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, grated

2 teaspoons ginger, grated

¼ teaspoon red pepper flakes (or more to taste)

2 teaspoons ground coriander

1½ teaspoons turmeric powder

1 teaspoon ground cumin

3 cans chickpeas (15 oz / 400 g each can) or 4½ cups cooked chickpeas

2 cans diced tomatoes (5 oz / 400 g each)

1 cup water

¾ teaspoon salt (or more to taste) and black pepper

1 teaspoon garam masala (optional but authentic)

4 wedges lemon

Fresh cilantro and yogurt for serving

4 portions naan or basmati rice

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion for 3 to 5 minutes until soft and translucent. Add the grated garlic, grated ginger, and red pepper flakes, cooking for about 1 minute until fragrant.

Step 2: Lower the heat and stir in the ground coriander, turmeric powder, and ground cumin. Cook for an additional minute, adding a splash of water if the pan looks dry to prevent sticking.

Step 3: Add the drained and rinsed chickpeas to the skillet. Season with salt and black pepper, stirring well to coat the chickpeas with the spices.

Step 4: Pour in the diced tomatoes and the cup of water. Use the empty tomato can to rinse and add any remaining juice into the skillet. Stir everything together and simmer gently for 20 to 25 minutes until the sauce thickens.

Step 5: Turn off the heat, then stir in the garam masala if using. Taste and adjust seasoning as needed. Serve warm with naan or basmati rice, a squeeze of lemon, fresh cilantro, and a dollop of yogurt if desired.

Tips & Variations

For extra creaminess, stir in plain yogurt or coconut milk just before serving.

Add fresh spinach or kale during the last 5 minutes of simmering for a nutritious boost.

If you like it spicier, increase the red pepper flakes or add some chopped green chili.

Use dried chickpeas soaked overnight and cooked until tender for an even fresher taste.

FAQs

Can I use canned chickpeas or should I cook them from scratch?

Canned chickpeas are a convenient and time-saving option that works perfectly well in this recipe. However, cooking dried chickpeas yourself can yield a fresher taste and allow you to control the texture better.

Is garam masala necessary for authentic flavor?

Garam masala adds a warm, aromatic finish to chana masala and is traditional in many recipes. While optional, including it enriches the flavor, but the dish is still delicious without it.