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Chickpea stew with tomato sauce, garnished with cilantro, served with steamed white rice.

Chana Masala

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 237 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 green chili seeded and minced (optional for heat)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1 (28 oz can) crushed tomatoes
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • Salt to taste
  • Fresh cilantro chopped for garnish
  • Cooked rice or naan bread for serving

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add the onion and sauté until it turns translucent and starts to brown, about 5 minutes.
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  • Stir in the garlic, ginger, and green chili (if using), and cook for another 2 minutes until fragrant.
  • Add the ground coriander, cumin, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly to prevent burning.
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  • Pour in the crushed tomatoes and add the chickpeas. Stir well to combine.
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  • Season with salt to taste. Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
  • If the curry is too thick, add a little water to reach your desired consistency.
  • Garnish with fresh cilantro before serving.
  • Serve hot with cooked rice or warm naan bread.
    Creamy chickpea and tomato stew in a white skillet on marble surface.

Nutrition

Calories: 237kcalCarbohydrates: 10gProtein: 2gFat: 23gSaturated Fat: 3gSodium: 1563mgFiber: 5g
Keyword chana masala, chickpeas
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