Chana Masala (Chickpea Curry)

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (14 ounces) diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup coconut milk
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onions and sauté until softened.
2. 2 Stir in garlic, ginger, cumin, coriander, turmeric, and chili powder, cooking for 1 minute.
3. 3 Add diced tomatoes (with their juices) and chickpeas to the skillet.
4. 4 Pour in coconut milk and bring to a gentle simmer.
5. 5 Season with garam masala and salt to taste, then let simmer for 15 minutes.
6. 6 Taste and adjust seasoning if needed.
7. 7 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For a richer flavor, toast the spices in the oil before adding onions.
• Use canned coconut milk for convenience; full-fat adds creaminess.
• This curry tastes even better the next day, as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread.
• Pair with a cooling cucumber yogurt sauce for contrast.

FAQ