
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.
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
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Heat olive oil in a large stock pot or dutch oven over medium-high heat.
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Add onion and cook until onion becomes translucent and begins to brown, about 3 to 5 minutes.
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Add garlic, ginger, and jalapeño.
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Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3 tp 4 minutes.
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Add garam masala, turmeric, salt, and pepper then continue to cook for 1 to 2 minutes.
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Add tomatoes, chickpeas, and water.
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Stir making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
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As the tomatoes break down, the mixture should take on the texture of a thick stew.
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Add more water if needed before bringing everything to a simmer and then cover with a lid.
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Once covered, cook for 15 minutes while stirring occasionally.
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Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro.
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Cook over low heat 1 to 2 minutes until the cilantro has wilted and turned bright green.
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Serve over basmati rice or with a side of naan.
Nutrition
- Calories: 486.78kcal
- Fat: 10.52g
- Saturated Fat: 1.02g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.05g
- Polyunsaturated Fat: 3.69g
- Carbohydrates: 79.72g
- Fiber: 16.05g
- Sugar: 15.83g
- Protein: 23.68g
- Sodium: 618.32mg
- Calcium: 110.41mg
- Potassium: 1133.89mg
- Iron: 5.82mg
- Vitamin A: 45.57µg
- Vitamin C: 50.56mg
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