Chana Masala (Chickpea Curry)
A flavorful and hearty vegan chickpea curry, perfect for a quick weeknight meal. This recipe balances aromatic spices with the richness of tomatoes and tender chickpeas, all prepared in one pot on the stovetop.
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Ingredients
Gather everything before you start cooking.
Main
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp cayenne pepper (optional, for heat)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans chickpeas, rinsed and drained
- ½ cup water or vegetable broth
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
Garnish
- ¼ cup fresh cilantro, chopped
Steps
- 1
Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat for 1 minute. Add the diced onion and cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
~8 min
- 2
Bloom Spices
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
~1 min
- 3
Add Tomatoes and Chickpeas
Pour in the crushed tomatoes and add the rinsed and drained chickpeas. Stir well to combine all ingredients.
~2 min
- 4
Simmer
Add ½ cup of water or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
~15 min
- 5
Season and Serve
Uncover the pot. Stir in the salt and black pepper to taste. Cook for an additional 2-3 minutes, uncovered, to allow the sauce to thicken slightly. Garnish with fresh chopped cilantro before serving.
~3 min
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