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Chickpea Curry (Chana Masala)
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Chickpea Curry (Chana Masala)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6

Ingredients

  • 1 tablespoon oil
  • 1 large onion finely diced
  • 1 tablespoon garlic grated
  • 1 tablespoon ginger grated
  • 2 green chilies such as birds eye or chilies de arbol chopped
  • 2 teaspoons cumin toasted and ground
  • 2 teaspoons coriander toasted and ground
  • 1/2 teaspoon cayenne pepper or to taste
  • 1 teaspoon turmeric
  • 1 teaspoon amchoor powder optional
  • 2 teaspoons paprika
  • 1/2 teaspoon garam masala
  • 2 cups tomato diced or 1 (15 ounce) can diced tomatoes
  • 1/2 cup water
  • 2 19 ounce cans chickpeas, drained and rinsed
  • salt to taste
  • 1/2 teaspoon garam masala
  • 1/2 lemon juiced
  • cilantro optional for garnish, chopped

Instructions

  • Heat the oil in a pan over medium heat.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the garlic, ginger, chilies, cumin, coriander, cayenne, turmeric, amchoor, paprika and garam masala and saute until fragrant, about a minute.
  • Add the tomatoes, water and chickpeas and simmer until the sauce thickens, about 10 minutes.
  • Add the salt, garam masala and lemon juice and remove from heat.

Notes

TIP: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).