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Easy Flavor-Packed Chana Masala Recipe Perfect for Quick Dinner

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A quick and easy Indian-inspired chickpea curry that is flavorful, comforting, and perfect for busy weeknights. Made with pantry staples and ready in under 30 minutes.

Ingredients

Scale
  • 2 (15-ounce) cans canned chickpeas, drained and rinsed
  • 1 medium onion, finely chopped (yellow or white)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (14-ounce) can crushed tomatoes or 2 large fresh tomatoes, chopped
  • 1 small green chili, finely chopped (optional)
  • 2 tablespoons vegetable oil (canola, sunflower, or olive oil)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • 1 ½ teaspoons garam masala
  • ¼ teaspoon ground cayenne or red chili powder (optional)
  • ½ teaspoon amchur (dry mango powder) or a squeeze of lemon juice
  • Salt to taste
  • 1 cup (240 ml) water or vegetable broth
  • A handful fresh cilantro, chopped (for garnish)
  • 1 small wedge lemon per serving (for finishing squeeze)

Instructions

  1. Chop the onion finely, mince the garlic, and grate the ginger. Drain and rinse the chickpeas thoroughly.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or deep pan over medium heat until shimmering but not smoking, about 1-2 minutes.
  3. Add the chopped onions and cook, stirring often, until golden and soft, about 7-8 minutes.
  4. Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant but not browned.
  5. Sprinkle in cumin, coriander, turmeric, garam masala, and cayenne. Stir constantly for 30-45 seconds to toast the spices and release aroma.
  6. Pour in the crushed tomatoes (or fresh chopped) and stir well. Simmer for 5-7 minutes until tomatoes break down and mixture thickens slightly.
  7. Add the rinsed chickpeas and stir to coat with the spiced tomato sauce.
  8. Pour in 1 cup of water or vegetable broth to loosen the sauce. Simmer uncovered on low heat for 10-15 minutes, stirring occasionally, until sauce thickens but remains saucy.
  9. Stir in salt to taste and amchur powder if using. Alternatively, add a squeeze of fresh lemon juice.
  10. Remove from heat, sprinkle chopped cilantro over the top, and serve with lemon wedges.

Notes

Do not rush caramelizing onions; toast spices gently over medium heat to avoid burning. Adjust chili and cayenne to control heat level. If sauce thickens too much, add a splash of water; if too thin, simmer longer. Flavors deepen if prepared ahead and allowed to sit covered. For creamier curry, stir in coconut milk or yogurt at the end. Variations include swapping chickpeas for other beans or adding seasonal vegetables.

Nutrition

Keywords: chana masala, chickpea curry, Indian recipe, vegetarian, vegan, gluten-free, quick dinner, easy curry

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