Quick & Easy Chana Masala
Easy to make and packed with flavor, this chana masala is a pared-down version of a classic Indian/Pakistani recipe. It's been adapted so you can make it with common spices in a standard Western kitchen (yet it maintains all the bold flavor).
Servings: 4 servings
Ingredients
- 1 cup dried chickpeas can sub 2 15-oz cans chickpeas and skip steps 1 and 2
- 2 Tbsp olive oil 30 mL
- 1 white or yellow onion finely diced
- 2 Tbsp fresh grated ginger
- 4 cloves garlic minced
- 2 tsp garam masala
- 1 tsp each coriander, cumin
- ¼ tsp salt
- 1 14.5-oz can diced tomatoes 400 g
- 1 ½ cups water 355 mL
- To serve: rice, lemon, cilantro, yogurt
Instructions
- Soak: Add 1 cup dried chickpeas to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work).
- Boil: Drain the soaked chickpeas, add them to a pot, and cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes, until the chickpeas are tender enough to be pinched between two fingers. Drain and set aside.
- Base: Heat 2 Tbsp olive oil over medium heat in a large skillet or pot, then add 1 white or yellow onion (finely diced), 2 Tbsp fresh grated ginger, 4 cloves garlic (minced), 2 tsp garam masala, and 1 tsp each coriander, cumin, and ¼ tsp salt. Cook until onion is softened and fragrant, 3 to 5 minutes.
- Cook: Stir in 1 14.5-oz can diced tomatoes, 1 ½ cups water, and the chickpeas. Cover and cook, stirring occasionally, until the chickpeas are heated through and the flavors meld, about 10 to 15 minutes. Add more water, as needed. Season with salt, taste, and add more salt/garam masala as needed.
- Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!
Notes
To use canned chickpeas instead, use 2 (14-oz) cans, drained, and skip the soaking and boiling steps. Add them straight to the sauce and cook until heated through (they'll need less time to cook).
Store in an airtight container in the fridge for up to four days. The flavor improves overnight as the spices continue to develop into the sauce. Reheat on the stovetop over medium-low with a splash of water if it's thickened too much.
Freezes well for up to three months.
Can I make this in an Instant Pot or pressure cooker? Yes, once the chickpeas are boiled and tender, you can use the Instant Pot saute function to saute the vegetables. Then add everything else, seal the lid, and cook on high for 15 minutes. Let it naturally release for 10 minutes before opening the lid.
Nutrition
Serving: 1serving (without rice) | Calories: 184kcal | Carbohydrates: 23g | Protein: 5.9g | Fat: 8.7g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 252mg | Potassium: 88mg | Fiber: 6g | Sugar: 5.5g | Calcium: 110mg | Iron: 1mg
