Chickpea Curry (Chana Masala)

Name: Chickpea Curry (Chana Masala)
Total time: 30 min
Yield: Family
Ingredients: 2 cans chickpeas; 400 g diced tomatoes; 1 onion; 2 tbsp garam masala; 1 tbsp each ginger and garlic

Chana masala, also known as chickpea curry, is a beloved North Indian dish of tender chickpeas simmered in a deeply spiced tomato and onion sauce. It is hearty, tangy, and warming, layered with cumin, coriander, and a bright finish of fresh lemon. Serve it with steamed rice or warm flatbread for a satisfying plant based meal the whole family will love.

Asian Vegan Gluten-Free High-Protein Stovetop Dinner Budget Chickpeas

⏱ 30 min
📊 easy
🍽 Family

Ingredients

2 cans chickpeas
400 g diced tomatoes
1 onion
2 tbsp garam masala
1 tbsp each ginger and garlic

Instructions

Heat 3 tablespoons of oil in a large pan over medium heat, then add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add finely chopped onion and cook for 8 to 10 minutes, stirring often, until it turns deep golden brown, which forms the flavor foundation of the curry.
Stir in minced garlic and ginger and cook for 1 minute until aromatic, being careful not to let them burn.

Add ground coriander, turmeric, chili powder, and garam masala and toast the spices for 30 seconds to release their oils.
Pour in 1 cup of pureed or finely chopped tomatoes and simmer for 6 to 8 minutes until the oil begins to separate at the edges, a sign the base is properly cooked.
Add two cans of drained chickpeas along with half a cup of water, then stir to coat them in the sauce.
Simmer uncovered for 12 to 15 minutes until the sauce thickens and the chickpeas soak up the flavors, mashing a few against the pan to thicken naturally.
Finish with a squeeze of fresh lemon juice and a scatter of chopped cilantro, then taste and adjust the salt before serving.

💡 Chef's tip

Add a splash of the chickpea cooking liquid or water along with a pinch of dried mango powder near the end, as the starchy liquid thickens the sauce naturally and the tang brightens the entire dish.

Simmering canned chickpeas in the sauce for 20 minutes lets them soak up the spices and soften further, turning a quick curry into one that tastes long-cooked.