Easy Chana Masala
Easy, flavorful homemade chana masala made with chickpeas, tomatoes and warming spices. Serve with rice or naan for a healthy, satisfying meal!
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 Tablespoon freshly grated ginger
- 1 green chile pepper finely chopped, I used serrano
- 2 teaspoons garam masala plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon sea salt plus more to taste
- 3 medium-large ripe tomatoes pureed
- 2 15-ounce cans chickpeas drained and rinsed
- ¼–½ cup water or broth to thin the sauce as needed
- Juice of 1 lemon
- Fresh cilantro chopped (for garnish)
To Serve:
- Cooked rice or quinoa
- Naan or flatbread
- Greek yogurt or coconut yogurt
Instructions
- Heat the oil in a large skillet or saucepan over medium heat. Add onion and cook until soft and golden, about 5–7 minutes. Add garlic, ginger and green chilies sauté for another 1-2 minutes, until fragrant.
- Stir in garam masala, cumin, coriander, turmeric, paprika, chili powder, cayenne, and salt. Cook for 30–60 seconds, stirring constantly to toast the spices without burning them.
- Add pureed tomatoes. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes thicken and deepen in color.
- Add chickpeas and water or broth. Stir well, bring to a simmer, then reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. Add more water or broth if you prefer it saucier.
- Stir in lemon juice. Taste and adjust salt and spices as needed.
- Serve hot, garnished with fresh cilantro, over rice or with naan.
Notes
- Storage: Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for 4–5 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of water or broth if the sauce thickens too much.
- Make it ahead: Chana masala tastes even better the next day, so it’s great for meal prep!
- Spice level: For a mild version, skip the cayenne and use half the green chile or none at all.
Nutrition
Serving: 1/4 recipe (no sides) | Calories: 270kcal | Carbohydrates: 39g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1026mg | Potassium: 757mg | Fiber: 12g | Sugar: 10g