Chana Masala
A quick, fragrant chickpea curry
This easy chana masala brings together spiced onions, tomatoes, and chickpeas into a hearty, comforting dinner in under thirty-five minutes.
Shopping list
- 400 g chickpeas, canned, drained
- 1 large onion
- 2 medium tomatoes
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp garam masala, ground
- 1 tsp ground turmeric
- 1 tsp ground chili
- 2 tbsp vegetable oil, neutral
- 1 tsp salt, fine
- 1/4 bunch fresh coriander
Ingredients
- 400 g chickpeas, canned, drained rinsed
- 1 large onion finely diced
- 2 medium tomato finely chopped
- 3 cloves garlic, fresh minced
- 1 tbsp ginger, fresh grated
- 1 tbsp garam masala, ground
- 1 tsp ground turmeric
- 1 tsp ground chili or chili powder
- 2 tbsp vegetable oil, neutral
- 1 tsp salt, fine
- 1/4 bunch fresh coriander chopped for garnish
Method
-
3 min
Heat the oil in a large saucepan or pot over medium heat. Add the diced onion and stir it every now and then until it becomes translucent, which takes about four to five minutes.
-
2 min
Stir in the minced garlic, grated ginger, turmeric, and ground chili. Let the mixture release its strong, warm aroma for one to two minutes before moving on.
-
5 min
Add the chopped tomato to the pot. Stir until it starts to soften and break down. Lower the heat slightly and let the sauce simmer and thin out.
-
2 min
Pour in the drained chickpeas along with the garam masala. Gently stir everything together until the chickpeas are evenly coated in the spice mixture.
-
10 min
Let the chana masala simmer gently for about ten minutes. Stir occasionally to prevent sticking to the bottom of the pot and allow the flavors to fully blend.
-
1 min
Taste the masala carefully and adjust the seasoning with extra fine salt if needed. The dish should be savory, slightly sweet from the tomatoes, and spiced.
-
1 min
Remove the pot from the heat. Give it a final stir, then serve it hot straight into bowls, finishing with a generous sprinkle of fresh chopped coriander on top.
Chef's tips
- Draining and rinsing canned chickpeas removes excess sodium and prevents the masala from tasting overly salty or tinny.
- If the tomato sauce simmers too quickly, reduce the heat slightly to avoid scorching the bottom of the pot.
Swap it
- Use fresh tomatoes
- Substitute the fresh chopped tomatoes with 200 g of pureed tinned plum tomatoes for a richer, thicker sauce.
- Add vegetables
- Stir in roughly chopped carrots and green peas together with the chickpeas for a heartier vegetable curry.
- Extra heat
- Increase the ground chili to 2 tablespoons or add a pinch of cayenne pepper for a bolder, spicier bite.