Description
Easy Chana Masala is a flavorful and hearty chickpea curry made with aromatic spices, tomatoes, and a touch of heat. This classic Indian dish is simple to prepare on the stovetop, making it perfect for a quick weeknight dinner. Served with basmati rice or naan bread, it’s a satisfying and nutritious meal that is both vegan and gluten-free.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
Spices
- 2 teaspoons ground coriander
- 1½ teaspoons turmeric powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt (or more to taste)
- Black pepper, to taste
- 1 teaspoon garam masala (optional but authentic)
Main Ingredients
- 3 cans chickpeas (15 oz / 400 g each, drained and rinsed; total about 4½ cups / 700 g cooked chickpeas)
- 2 cans diced tomatoes (5 oz / 400 g each)
- 1 cup water
For Serving
- 4 wedges lemon
- Fresh cilantro
- Yogurt (optional, for creaminess)
- 4 portions naan or basmati rice
Instructions
- Build the Base: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 5 minutes until it softens. Add the grated garlic, grated ginger, and red pepper flakes, cooking for another minute until fragrant. 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 becomes too dry.
- Add Chickpeas: Stir in the drained and rinsed chickpeas along with salt and black pepper to taste. Mix well to coat the chickpeas evenly with the spices.
- Add Tomatoes and Simmer: Pour in the diced tomatoes and add 1 cup of water. Rinse the tomato cans with water and add that to the skillet as well. Stir everything together and let it simmer gently for 20 to 25 minutes, allowing the sauce to thicken and the flavors to meld.
- Finish and Serve: Turn off the heat and stir in the garam masala for authentic flavor. Taste and adjust seasoning if needed. Serve hot with basmati rice or naan bread, garnished with fresh cilantro and a squeeze of lemon. Optionally, add yogurt for creaminess or stir in fresh spinach for extra nutrition.
Notes
- Adjust the red pepper flakes to make the dish milder or spicier according to your preference.
- For a richer taste, use ghee instead of olive oil.
- You can add fresh spinach or kale towards the end of cooking for added nutrition.
- Garam masala is optional but adds a traditional depth to the flavor.
- Leftovers keep well refrigerated for up to 3 days and also freeze well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chana Masala, Chickpea Curry, Vegan Indian Recipe, Easy Indian Dinner, Stovetop Curry, Vegetarian, Gluten-Free
