Chana Masala
Chana Masala is a vibrant, aromatic dish that brings the heart of Indian cuisine to your table in just 55 minutes. Tender chickpeas simmered in a rich, spiced tomato gravy create a harmony of flavors—earthy, tangy, and subtly spicy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- Pinch cayenne pepper
- 2 cloves garlic, grated
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon sea salt Heaping
- 1/2 cup water
- 1 can whole peeled tomatoes 28-ounce
- 3 cups cooked chickpeas, drained and rinsed
- 1/2 cup chopped fresh cilantro, plus more for serving
- 1 teaspoon fresh lemon juice, plus more for serving
- Cooked brown rice or white rice, for serving
- Whole milk Greek yogurt, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
- Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water.
- Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
- Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.
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