Go Back
–+ servings

Chana Masala (Curried Chickpeas)

5 from 1 vote
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!
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  • Heat oil in medium pot.
  • Add cumin seeds, cloves, and onion, and sauté until onions are translucent.
  • Add contents of tea bag, garlic, and ginger, and continue to sauté for another minute.
  • Add tomatoes and tomato paste and cook until tomatoes are fully wilted.  
  • Add garam masala, turmeric, and about 1/4 cup water, and cook for 1 additional minute.  
  • 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.
  • Stir in cilantro and season with salt.
  • Serve in shallow bowls over hot cooked rice or with naan.

Bon appétit!