Name: Chana Masala
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 large yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 0.5 tsp turmeric; 0.25 tsp cayenne pepper; 1 can canned diced tomatoes; 2 can canned chickpeas; 0.5 cup water; to taste kosher salt; to taste black pepper; 0.25 cup fresh cilantro

← Recipes · Vegetarian · Chana Masala

225 cal7g protein28g carbs10g fat380mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

+1 · garam masala

Chana Masala

Nº 99 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Vegetarian30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

vegetable oil2 tbsp

yellow oniondiced1 large

garlicminced4 cloves

fresh gingerminced1 tbsp

ground cumin1.5 tsp

ground coriander1 tsp

garam masala1 tsp

turmeric0.5 tsp

cayenne pepper0.25 tsp

canned diced tomatoes14 oz1 can

canned chickpeasdrained and rinsed2 cans

water0.5 cups

kosher saltto taste

black pepperto taste

fresh cilantroGarnishchopped0.25 cups

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat oil in a large skillet over medium-high heat. Add diced onion and cook for 4–5 minutes until softened and starting to brown.

2Stir in minced garlic and ginger, cooking for 1 minute until fragrant.

3Add cumin, coriander, garam masala, turmeric, and cayenne. Toast for 30 seconds, stirring constantly so spices don't burn.

4Pour in the canned diced tomatoes with their juice and add the drained chickpeas. Stir in the water.

5Bring to a simmer and cook for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. The sauce should coat the chickpeas.

6Taste and adjust seasoning with salt and black pepper as needed.

7Finish with fresh cilantro and serve hot over rice or with warm flatbread.