Indian · beginner
Weeknight Chana Masala
Chickpeas simmered in a spiced tomato and onion sauce — a hearty vegan curry built from pantry staples.
- PREP TIME
- 10 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds.
- 02
Add the onion with a pinch of salt and cook for 8–10 minutes until soft and golden.
- 03
Stir in the garlic and ginger and cook for 1 minute.
- 04
Add the coriander, turmeric, chili powder and half the garam masala; stir for 30 seconds.
- 05
Add the tomatoes and cook for 5 minutes until thickened and the oil starts to separate at the edges.
- 06
Add the chickpeas and 200 ml water. Simmer for 15 minutes, lightly mashing some chickpeas to thicken the sauce.
- 07
Stir in the remaining garam masala and the lemon juice. Season with salt and top with cilantro.
A LITTLE KITCHEN KNOW-HOW
Tempering spices (tadka)
Briefly frying whole and ground spices in hot oil releases their fat-soluble aromas. Watch closely — it takes seconds, and burnt spices turn bitter.
Notes from the kitchen
- Serve with rice or flatbread; check bread labels if you need gluten-free or dairy-free.
- Some spice blends are processed alongside allergens such as mustard or nuts; check the packaging if this matters to you.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 9 g
- Carbohydrates
- 42 g
- calories
- 300 kcal
- protein
- 12 g