Creamy Chickpea Chana Masala with Aromatic Spices Recipe

Introduction

Chana Masala is a vibrant and flavorful Indian chickpea curry that’s perfect for a satisfying weeknight meal. This dish combines aromatic spices with tender chickpeas in a rich tomato sauce, served best over rice with a cooling dollop of Greek yogurt.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cardamom
• Pinch of cayenne pepper
• 2 garlic cloves, grated
• ½ teaspoon grated fresh ginger
• Heaping 1 teaspoon sea salt
• ½ cup water
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups cooked chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro, plus more for serving
• 1 teaspoon fresh lemon juice, plus more for serving
• Cooked brown rice or white rice, for serving
• Whole milk Greek yogurt, for serving

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 8 minutes, stirring often, until soft and well browned.
2. Step 2: Reduce the heat to medium-low. Add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne pepper. Stir and cook for 30 seconds until fragrant.
3. Step 3: Stir in the grated garlic, fresh ginger, sea salt, and ¼ cup of water.
4. Step 4: Add the canned tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes until the sauce thickens.
5. Step 5: Add the cooked chickpeas and the remaining ¼ cup water. Stir and simmer for 20 to 25 minutes, stirring occasionally, until the sauce is thickened.
6. Step 6: Stir in the chopped cilantro and fresh lemon juice.
7. Step 7: Serve the chana masala over cooked rice with dollops of Greek yogurt, extra cilantro, and additional lemon juice if desired.

Tips & Variations

• For a spicier dish, add more cayenne pepper or a chopped green chili while cooking the spices.
• Use canned chickpeas for convenience, or soak and cook dried chickpeas for a creamier texture.
• For a richer sauce, stir in a splash of coconut milk during the final simmer.
• Swap out cilantro for fresh parsley if preferred, though cilantro adds authentic flavor.

Storage

Store leftover chana masala in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors will deepen after a day, making it even better the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can soak dried chickpeas overnight and cook them until tender before using them in this recipe. This will give a creamier texture but requires extra preparation time.

Is chana masala gluten-free?

Yes, chana masala is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Creamy Chickpea Chana Masala with Aromatic Spices Recipe

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★★★★★

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Chana Masala is a flavorful and comforting Indian chickpea curry made with aromatic spices, tomatoes, and fresh cilantro. This recipe features tender chickpeas simmered in a spiced tomato sauce and is perfect served over rice with a dollop of Greek yogurt for a creamy contrast.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cardamom
• Pinch of cayenne pepper
• 2 garlic cloves, grated
• ½ teaspoon grated fresh ginger
• Heaping 1 teaspoon sea salt
• ½ cup water
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups cooked chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro (plus more for serving)
• 1 teaspoon fresh lemon juice (plus more for serving)

For Serving

• Cooked brown rice or white rice
• Whole milk Greek yogurt

Instructions

1. Heat the Oil and Cook Onion:

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes, stirring often, until the onion is soft and well browned.

2. Add Spices and Aromatics:

   Reduce the heat to medium-low. Add cumin seeds, garam masala, ground coriander, turmeric, cardamom, and a pinch of cayenne pepper. Stir and cook for 30 seconds until fragrant. Then stir in grated garlic, fresh ginger, sea salt, and ¼ cup water to create a flavorful base.
3. Add Tomatoes and Simmer:

   Add the whole peeled tomatoes to the skillet, breaking them apart with your hands or crushing them gently with a wooden spoon. Bring the mixture to a simmer and cook for 8 to 10 minutes until the sauce thickens.

4. Add Chickpeas and Cook Further:

   Stir in the cooked chickpeas along with the remaining ¼ cup water. Simmer the mixture for 20 to 25 minutes, stirring occasionally, until the sauce is thick and flavorful.

5. Finish with Cilantro and Lemon:

   Stir in the chopped fresh cilantro and fresh lemon juice to brighten the dish.
6. Serve:

   Spoon the chana masala over cooked rice. Garnish with dollops of whole milk Greek yogurt, additional fresh cilantro, and extra lemon juice as desired.

Notes

• Use canned whole peeled tomatoes for a rich and chunky sauce texture.
• Simmering longer enhances the flavor and helps thicken the sauce.
• Adjust cayenne pepper quantity to control the heat level.
• Can be served with naan or flatbread as an alternative to rice.
• Leftovers store well in the refrigerator for up to 3 days and freeze nicely.

Keywords: Chana Masala, Chickpea Curry, Indian Recipe, Vegetarian Dinner, Spicy Chickpeas, Healthy Indian Food