Tangy Spiced Chickpeas with Creamy Tomato Sauce
Chana Masala
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I used to keep a batch of chana masala in the fridge for busy weeks—it gets better the next day. It's the kind of dish that tastes like you worked for hours, but really, it's just a little patience and the right spices.
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Prep time:15 mins
Cook time:30 mins
Total time:45 mins
Protein
13g
Carbs
40g
Fat
11g
Calories
320 kcal
Servings:
4
VegetarianDairy FreeGluten Free
Ingredients
cooked chickpeas3 cups
(or two 15 oz cans, drained and rinsed)
onion1 large
(finely chopped)
tomatoes2 medium
(finely chopped or 1 cup canned crushed tomatoes)
garlic3 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1 whole
(optional, slit lengthwise)
oil2 tbsp
(neutral oil like avocado or canola)
saltto taste
fresh cilantro0.25 cup
(chopped, for garnish)
water1 cup
(plus more as needed for consistency)
Directions
Build the Masala Base
- Heat oil in a large pan over medium heat. Once hot, add cumin seeds and let them sizzle for 30 seconds until aromatic.
- Add chopped onions and sauté for 6–8 minutes until golden brown and softened.
- Stir in garlic, ginger, and green chili (if using). Cook for another 1–2 minutes until fragrant.
Chef's tip: Letting the onions caramelize fully is what gives the curry its deep, savory flavor—don't rush this step.
Add Spices and Tomatoes
- Lower the heat slightly. Add turmeric, ground coriander, ground cumin, and salt. Stir well and let the spices toast for 30 seconds.
- Add chopped tomatoes and cook for 5–7 minutes until they break down and the oil starts to separate.
- Use the back of a spoon to mash some of the tomatoes for a smoother base.
Chef's tip: If using canned crushed tomatoes, they may cook down a bit faster—keep an eye on texture.
Simmer the Chickpeas
- Add the chickpeas to the masala and stir until well coated.
- Pour in about 1 cup of water to loosen the curry to your desired consistency.
- Simmer uncovered for 10–15 minutes, stirring occasionally. The gravy should thicken and cling to the chickpeas.
- Stir in garam masala and amchur (if using) at the end. Simmer for 2 more minutes and turn off the heat.
- Taste and adjust salt or tang as needed.
Chef's tip: Lightly mashing a few chickpeas with your spoon while it simmers makes the gravy richer and creamier.
Garnish and Serve
- Top with chopped cilantro just before serving.
- Serve hot with steamed basmati rice, jeera rice, or warm roti.
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