Chana Masala
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.94 out of 5 stars
(31)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- Heaping 1 teaspoon sea salt
- ½ cup water
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas, drained and rinsed
- ½ 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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 of water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
Step 4
Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.
Step 5
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Chef's notes
This chana masala recipe is GREAT leftover. The flavors just get better as it sits in the fridge!
Store leftover chana masala in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Serve the chana masala with lemon wedges for squeezing and more cilantro for garnish. Without yogurt, the recipe is vegan.
