Name: Indian Chickpea Curry Chana Masala Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp Vegetable Oil; 1 Large Onion; 2 cloves garlic; ginger; 1 jalapeño or green chile; 2 tbsp garam masala; 1 tsp turmeric; 1 tsp salt; 1 tsp black pepper; 2 cups fresh tomato; 15 oz chickpeas; ½ cup water; ½ lemon; ¼ cup fresh cilantro

How To Make Indian Chickpea Curry Chana Masala Recipe

You’ll be surprised how easy you can turn canned chickpeas into a savory curry main dish. Here’s how to make an Indian curry Chana Masala.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1tbspvegetable oil
1large onion,diced
2clovesgarlic,minced
ginger,peeled and grated, (2½ cm) piece
1jalapeño or green chile,seeded and sliced
2tbspgaram masala
1tspturmeric
1tspsalt
1tspblack pepper
2cupsfresh tomato,diced
15ozchickpeas,(2 cans) drained and rinsed
½cupwater
½lemon,juiced
¼cupfresh cilantro,chopped

Instructions

Heat olive oil in a large stock pot or dutch oven over medium-high heat.
Add onion and cook until onion becomes translucent and begins to brown, about 3 to 5 minutes.
Add garlic, ginger, and jalapeño.
Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3 tp 4 minutes.
Add garam masala, turmeric, salt, and pepper then continue to cook for 1 to 2 minutes.
Add tomatoes, chickpeas, and water.
Stir making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
As the tomatoes break down, the mixture should take on the texture of a thick stew.
Add more water if needed before bringing everything to a simmer and then cover with a lid.
Once covered, cook for 15 minutes while stirring occasionally.
Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro.
Cook over low heat 1 to 2 minutes until the cilantro has wilted and turned bright green.
Serve over basmati rice or with a side of naan.