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Chana Masala – Spiced Chickpeas in Tomato Gravy
A classic North Indian vegetarian curry with tender chickpeas simmered in a tangy, spiced tomato-onion gravy. Naturally vegan and perfect with basmati rice.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4
Rating
4.6/5
Ingredients
0/13
3cupsCooked chickpeas
1largeOnion
finely chopped
3clovesGarlic
minced
1tbspFresh ginger
grated
1.5cupsTomato puree
2tspGaram masala
1tspGround cumin
1tspGround coriander
1/2tspTurmeric powder
1/2tspChili powder
1tspSalt
1tbspLemon juice
1/4cupFresh cilantro
chopped
Shopping Progress0%
Cooking InstructionsInstructions
Step 1 of 3
Cooking Progress0%
Make the masala base
Heat oil in a pan. Sauté onion until golden, 6–7 minutes. Add garlic and ginger; cook 1 minute.
8 minutes
2
Add spices and tomatoes
Stir in garam masala, cumin, coriander, turmeric, and chili powder; cook 30 seconds. Add tomato puree and simmer 8 minutes.
9 minutes
3
Simmer chickpeas
Add chickpeas, salt, and 1/2 cup water. Simmer 12–15 minutes until thickened. Finish with lemon juice and cilantro.
15 minutes
Nutrition Information
Per serving (4 servings total)
380
Calories
15g
Protein
55g
Carbs
10g
Fat
12g
Fiber
9g
Sugar
640mg
Sodium
0mg
Cholesterol