Easy Chana Masala
Servings: 4 people
- 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 / 700 g cooked chickpeas
- 2 cans diced tomatoes 5 oz / 400 g each can
- 1 cup (250 g) water
- ¾ teaspoon salt or more to taste + black pepper
- 1 teaspoon garam masala optional but authentic
- 4 wedges lemon + cilantro and yogurt
- 4 portions naan or basmati rice
- Build the Base: Heat 2 tablespoons olive oil in a large skillet on medium heat. Sauté 1 large onion for 3 to 5 minutes until soft, then add 2 cloves garlic, 2 teaspoons ginger (both grated), and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant. Lower the heat, stir in 2 teaspoons ground coriander, 1½ teaspoons turmeric powder, and 1 teaspoon ground cumin, and cook for another minute. Add a splash of water if the pan looks dry.
- Add Chickpeas: Stir in 3 cans chickpeas (drained and rinsed) with ¾ teaspoon salt and black pepper, coating them well in the spices.
- Add Tomatoes and Simmer: Pour in 2 cans diced tomatoes and a 1 cup water. Rinse the tomato can and add that too. Stir and simmer gently for 20 to 25 minutes until the sauce thickens.
- Finish and Serve: Turn off the heat, stir in 1 teaspoon garam masala, then taste and adjust seasoning. Serve with rice or bread, a squeeze of lemon, and fresh cilantro. Add yogurt for creaminess or stir in spinach for extra nutrition.
Substitutions
- Chickpeas → Use canned for convenience or dried and cooked until tender. Substitute lentils or kidney beans.
- Oil → Olive oil is best for heart-healthy cooking. Try avocado oil, ghee, coconut oil, or neutral oils like canola or sunflower.
- Flavor base → Onion, garlic, and ginger are classic. Swap in shallots or leeks for onion, or use ready-made ginger garlic paste.
- Spices → Red pepper flakes can be replaced with green chilies or chili powder. Curry powder works in a pinch, though the taste changes slightly.
- Tomatoes → Canned crushed or diced tomatoes are easy. Fresh vine tomatoes or cherry tomatoes bring brightness, while tomato paste makes the sauce richer.
- Broth or water → Use vegetable broth or chicken broth. We often dissolve bouillon powder in hot water since it makes groceries lighter and lasts for weeks.
- Yogurt garnish → Greek yogurt adds creaminess. For more protein, pick low-fat Greek yogurt or Skyr. Coconut yogurt is a great dairy-free swap.
- Sides → Serve with naan, roti, or basmati rice. Add spinach or kale for extra greens and fiber.
- Bloom the spices: Cook cumin, coriander, and turmeric briefly in oil to unlock their best flavor.
- Add garam masala at the end: Stir it in after cooking to keep its aroma bright and fresh.
- Adjust the heat: Use red pepper flakes for mild spice or swap in green chilies for more fire.
- Broth boost: Add a splash of vegetable broth or chicken broth for extra sauce.
- Meal prep friendly: This dish keeps well in the fridge and reheats easily, perfect for quick Indian meal prep.
- Add greens: Stir in spinach or kale near the end for extra fiber and a wholesome one pot chickpea recipe.
