Chana Masala (Curried Chickpeas)
Chana Masala (Curried Chickpeas)
Chana Masala is a very popular Indian recipe, a simple dish of garbanzo beans cooked in spices. This one-pot recipe is super-easy to make and extremely satisfying to eat. I often serve it with plain basmati rice or naan, and in the colder months I have it as a kind of bean soup for lunch. The hearty chickpeas are so filling, and I just love having a warm soup in the middle of the day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon cumin seeds
- 4 cloves
- 1 large onion (chopped)
- 1 teabag
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated)
- 2 large tomatoes (diced)
- 1 tablespoon tomato paste
- 1-2 tablespoons garam masala
- 1/2 teaspoon turmeric or curry powder
- 2 cans chickpeas (15.5-ounce cans, drained, rinsed)
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro (minced)
- Salt
Instructions
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Heat oil in medium pot.
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Add cumin seeds, cloves, and onion, and sauté until onions are translucent.
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Add contents of tea bag, garlic, and ginger, and continue to sauté for another minute.
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Add tomatoes and tomato paste and cook until tomatoes are fully wilted.
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Add garam masala, turmeric, and about 1/4 cup water, and cook for 1 additional minute.
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Add chickpeas and lemon juice and bring to simmer, then cook over medium-low heat for 10 minutes, stirring frequently. It should be moist and stew-like but not soupy; add more water if needed.
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Stir in cilantro and season with salt.
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Serve in shallow bowls over hot cooked rice or with naan.