Easy Homemade Chana Masala (Chickpea Curry)
A rich and flavorful Indian chickpea curry made with aromatic spices, ginger, and garlic. This 30 minute meal is healthy, comforting, and perfect for a quick weeknight dinner.
Equipment
- 11 inch Staub Skillet or large heavy bottomed pan
- Wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1 pinch cayenne pepper
- 2 garlic cloves grated
- 1/2 teaspoon grated fresh ginger
- 1 heaping teaspoon sea salt
- 1/2 cup water divided
- 1 can 28 ounces whole peeled tomatoes
- 3 cups cooked chickpeas drained and rinsed
- 1/2 cup chopped fresh cilantro plus more for serving
- 1 teaspoon fresh lemon juice plus more for serving
- Cooked rice and Greek yogurt for serving
Instructions
- Sauté the Onion: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes. Stir often until the onion is soft and well browned.
- Toast the Spices: Reduce the heat to medium low. Add the cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne. Stir and cook for about 30 seconds until the room smells amazing.
- Add Aromatics: Stir in the grated garlic, ginger, salt, and 1/4 cup of the water.
- Simmer the Sauce: Add the tomatoes. Break them apart with your hands as you add them or use a wooden spoon to crush them in the skillet. Bring the mixture to a simmer and cook for 8 to 10 minutes until the sauce starts to thicken.
- Cook the Chickpeas: Add the chickpeas and the remaining 1/4 cup of water. Stir well and simmer for 20 to 25 minutes. Stir occasionally until the sauce is thick and rich.
- Final Touch: Stir in the fresh cilantro and lemon juice.
- Serve: Spoon the curry over rice. Top with a dollop of Greek yogurt, more cilantro, and extra lemon juice if you like.