Easy Chickpea Masala
Servings: 4 people
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic grated or pressed
- 1 inch (4 cm) ginger grated
- 2 teaspoons ground coriander
- 1½ teaspoons turmeric powder
- 1 teaspoon ground cumin sub paprika
- 3 cans chickpeas 15 oz / 400 g each can - or 4½ cups / 700 g cooked chickpeas
- 2 cans crushed tomatoes 15 oz / 400 g each can
- 1 cup (250 ml) vegetable broth
- ¾ teaspoon salt or to taste + black pepper
- ½ teaspoon garam masala optional
- 1 lemon top with fresh cilantro and Greek yogurt - optional
- Cook the Base: Heat 2 tablespoons olive oil in a large pan. Add 1 onion (chopped) and cook for 3 to 5 minutes until soft. Stir in 2 cloves garlic, 1 inch ginger (both grated), 2 teaspoons ground coriander, 1½ teaspoons turmeric powder, and 1 teaspoon ground cumin. Cook for one minute so the spices release their flavor. Add a splash of water if pot gets dry.
- Add Chickpeas: Add 3 cans chickpeas (drained and rinsed) with ¾ teaspoon salt and black pepper. Stir well so they pick up the spices.
- Simmer the Sauce: Add 2 cans crushed tomatoes and 1 cup vegetable broth. Use the broth to rinse the tomato cans so you do not waste flavor. Simmer on medium heat for 20 minutes, stirring now and then, until the sauce thickens. Turn off the heat, stir in ½ teaspoon garam masala (optional), and taste for seasoning.
- Serve: Serve with naan, roti, or rice. Top with lemon, cilantro, and Greek yogurt. You can also stir in spinach or kale during the last few minutes of cooking for extra greens.
Substitutions
Tips
Storage Store chickpea masala in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Olive oil → vegetable oil or avocado oil for a lighter option
- Onion → white onion, shallots, or leeks for variety
- Garlic → garlic paste or garlic powder in a pinch
- Ginger → ginger paste or ground ginger if needed
- Red pepper flakes → cayenne pepper or fresh chili for more heat
- Ground coriander → ground fennel or caraway for a twist
- Turmeric powder → curry powder if turmeric is unavailable
- Ground cumin → curry powder or smoked paprika for a one pot chickpea curry
- Chickpeas → dried chickpeas soaked and cooked until tender, or substitute black beans, lentils, or roasted cauliflower
- Diced tomatoes → fresh chopped tomatoes or tomato purée for a smoother texture
- Vegetable broth or chicken broth → bouillon powder dissolved in water because it makes groceries lighter and lasts for weeks
- Garam masala → curry powder or allspice blend for a similar kick
Tips
- Toast the spices → let coriander, turmeric, and cumin sizzle in oil to unlock deeper flavor
- Use bouillon wisely → dissolve bouillon powder in water instead of cartons to save space and money
- Adjust the heat → add fresh chili or cayenne if you like more spice than red pepper flakes provide
- Simmer slowly → give the chickpeas and tomatoes 20 minutes to meld into a rich saucy base
- Make it creamier → stir in coconut milk, cashew cream, oat creamer, or half and half for a silky curry
- Finish with garam masala → add it at the end to keep the flavors bright and aromatic
- Add greens → toss in spinach or kale at the end for extra nutrients in your healthy chickpea dinner ideas
- Plan ahead → double the recipe for leftovers since it keeps well and makes a budget friendly vegetarian meal
Storage Store chickpea masala in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
