Indian-Spiced Chickpea Curry (Chana Masala)
Prep time: 
Cook time: 
Total time: 
Yield: 6 side dish or 4 main course servings
Indian-Spiced Chickpea Curry (Chana Masala) is an uncomplicated, unpretentious, and completely satisfying vegan dish of chickpeas cooked until meltingly tender in an aromatic tomato-based sauce redolent with garlic, ginger, and exotic spices.
  • ¼ cup (60 ml) neutral-flavored oil, such as avocado or grapeseed
  • 2 medium yellow onions, finely diced
  • 6 large cloves garlic, minced or crushed
  • 1 tablespoon fresh-grated ginger
  • 1-3 serrano chiles, de-seeded and minced (or you can substitute with jalapenos; use more or less depending on preferred spice level)
  • 2 teaspoons garam masala spice mix
  • 2 teaspoons ground coriander
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon coarse sea salt
  • ½ teaspoon ground black pepper
  • 2 (14.5 oz/411 g) cans no-salt-added diced tomatoes, with juices
  • 2 (15 oz/425 g) cans no-salt-added chickpeas, rinsed and drained
  • 2 cups (475 ml) water
For Serving:
  • Fresh cilantro, for garnish
  • Fresh lemon wedges, for squeezing on top
  • Cooked basmati rice or quinoa
  1. Heat the oil over medium-high heat in a deep-sided 5-quart casserole. Add the onion and cook until tender and starting to caramelize, about 4 to 6 minutes, stirring frequently. Add the garlic, ginger, chile, garam masala, coriander, cumin seeds, turmeric, salt, and black pepper, and cook 1 minute more, stirring constantly.
  2. Stir in the diced tomatoes, chickpeas, and water, and bring to a boil. Cover the skillet, turn the heat down to simmer, and cook until the sauce is thickened, about 1 hour to 1 hour 15 minutes, stirring occasionally. (If need be, you can remove the lid toward the end of cooking to help it thicken faster, but stay with it and stir frequently.)
  3. Serve with fresh cilantro and lemon, along with prepared basmati rice or quinoa.
Recipe by An Edible Mosaicâ„¢ at