Description
This easy and flavorful Chana Masala recipe features a hearty chickpea curry simmered in a fragrant blend of spices, tomatoes, garlic, and ginger. Served over rice and topped with fresh cilantro and Greek yogurt, it makes a satisfying and healthy vegan meal perfect for any occasion.
Ingredients
Scale
Spices and Aromatics
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
Fresh Ingredients
- 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- ½ cup chopped fresh cilantro (plus more for serving)
- 1 teaspoon fresh lemon juice (plus more for serving)
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- Heaping 1 teaspoon sea salt
- ½ cup water (divided)
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas, drained and rinsed
- Cooked brown rice or white rice, for serving
- Whole milk Greek yogurt, for serving
Instructions
- Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 8 minutes, stirring often, until the onions are soft and well browned.
- Add spices and aromatics: Reduce heat to medium-low. Add cumin seeds, garam masala, ground coriander, turmeric, cardamom, and a pinch of cayenne pepper. Stir and cook for 30 seconds until fragrant. Then stir in grated garlic, fresh ginger, sea salt, and ¼ cup of the water.
- Simmer tomatoes: Add the whole peeled tomatoes, breaking them apart with your hands or crushing with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes until the sauce thickens.
- Add chickpeas and simmer: Stir in the cooked chickpeas and the remaining ¼ cup of water. Simmer for 20 to 25 minutes, stirring occasionally, until the sauce thickens to your liking.
- Finish with cilantro and lemon: Stir in chopped cilantro and fresh lemon juice. Adjust seasoning if needed.
- Serve: Serve the chana masala over cooked brown or white rice. Top with dollops of whole milk Greek yogurt, additional cilantro, and extra lemon juice as desired.
Notes
- This easy chana masala recipe is a healthy, satisfying vegan meal.
- Serve the flavorful chickpea curry over rice or scoop it up with warm naan bread.
- Whole milk Greek yogurt adds a creamy contrast but can be omitted for a fully vegan version.
- Adjust cayenne pepper to your preferred spice level.
Nutrition
- Serving Size: 1 serving (about 1.5 cups chana masala with rice)
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
