Chickpea Curry (Chana Masala)

Name: Chickpea Curry (Chana Masala)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cans, drained Chickpeas (cooked or canned, drained); 2 medium Onion; 4 medium / 1 can Ripe tomatoes (or canned chopped); 4 cloves Garlic; 1 thumb-sized piece Fresh ginger; 1 Green chili; 2 tbsp Vegetable oil; 1.5 tsp Ground cumin; 2 tsp Ground coriander; 0.5 tsp Ground turmeric; 1.5 tsp Garam masala; 0.5 tsp Chili powder; 1 tsp Amchur (dried mango powder); 1 tsp Salt; 1 small handful Fresh cilantro; 1 tbsp Lemon juice; 200 ml Water

A fragrant, one-pot chana masala where tender chickpeas simmer in a spiced tomato-onion sauce. Naturally vegan, high in fiber, and ready in half an hour.

290kcal⏱ 30′total10gProtein37gCarbs11gFat

Method

Finely chop the onion, garlic, ginger, and green chili. Roughly chop the tomatoes (or use canned chopped tomatoes). Drain and rinse the chickpeas.
Heat the oil in a large pan over medium heat. Add the onion and a pinch of salt, and cook for 6-8 minutes until soft and golden.
Stir in the garlic, ginger, and green chili and cook for 1 minute until fragrant.
Add the cumin, coriander, turmeric, and chili powder. Toast the spices for 30 seconds, stirring constantly so they don't burn.
Add the tomatoes and cook for 5-6 minutes, mashing them down, until they break into a thick sauce and the oil starts to separate.
Tip in the chickpeas, water, and salt. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.
Stir in the garam masala, amchur, and lemon juice. Taste and adjust the salt.
Scatter with fresh cilantro and serve hot with basmati rice or warm naan.

Make it yours

Adapt it to your macros.

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