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This Chickpea Curry, or Chana Masala, is one of my absolute favorite dishes to make when I’m craving something warm, comforting, and full of flavor. It’s the kind of meal that feels like a hug in a bowl – rich, aromatic, and deeply satisfying. Every time I make it, my kitchen fills with the most incredible smells, and I know I’m in for a treat.
What I love most about this recipe is how simple it is to put together, even on busy weeknights. It’s made with pantry staples like chickpeas, spices, and canned tomatoes, so I can whip it up without a trip to the store. Plus, it’s incredibly versatile. Sometimes I add a splash of coconut milk for creaminess, or I’ll throw in whatever veggies I have on hand spinach, cauliflower, or even sweet potatoes. It’s a dish that adapts to my mood and what’s in my fridge, which makes it a go-to in my kitchen.
The spices are what really make this curry special. The combination of cumin, coriander, turmeric, and garam masala creates this warm, earthy flavor that’s just irresistible. I always finish it off with a sprinkle of fresh cilantro and a squeeze of lemon juice for a bright, fresh touch. And let’s not forget the chickpeas they’re so hearty and filling, making this curry a meal that keeps me energized and satisfied.
I love serving this curry with steamed basmati rice or warm, fluffy naan bread. It’s perfect for cozy nights in, but it’s also great for meal prep. I often make a big batch and enjoy it throughout the week, it tastes even better as the flavors meld together.
This Chickpea Curry isn’t just a recipe to me; it’s a reminder of how good simple, wholesome food can be. It’s nourishing, flavorful, and always hits the spot. Whether you’re new to plant-based cooking or a seasoned pro, I promise this dish will become a favorite in your kitchen too.
Chickpea Curry (Chana Masala)
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
325
kcalIngredients
- For the Curry:
2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 tablespoon coconut oil or olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
1-2 green chilies, finely chopped (optional, for heat)
1 can (14 oz) diced tomatoes or 2 medium fresh tomatoes, chopped
1/2 cup water or vegetable broth
1/2 cup coconut milk (optional, for creaminess)
Fresh cilantro, chopped (for garnish)
- Spices:
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon paprika or Kashmiri red chili powder (for color and mild heat)
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt to taste
Directions
- Heat the Oil:
In a large skillet or pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. - Sauté the Aromatics:
Add the chopped onion and sauté for 5-6 minutes until golden brown. Stir in the minced garlic, grated ginger, and green chilies (if using). Cook for another 1-2 minutes until fragrant. - Add the Spices:
Add the turmeric, coriander, ground cumin, paprika, and cayenne pepper. Stir well to coat the onions and cook for 1-2 minutes to toast the spices. - Add Tomatoes and Chickpeas:
Stir in the diced tomatoes and cook for 5-7 minutes, allowing the tomatoes to break down and form a thick sauce. Add the chickpeas and mix well to combine. - Simmer the Curry:
Pour in the water or vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, stirring occasionally, until the flavors meld together. If using coconut milk, stir it in at the end and heat through. - Finish with Garam Masala:
Sprinkle the garam masala over the curry and give it a final stir. Taste and adjust salt and spice levels if needed. - Garnish and Serve:
Garnish with freshly chopped cilantro. Serve hot with steamed basmati rice, naan, or roti.
Notes
- For Extra Flavor: Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) for a tangy kick.
Make It Creamier: Use full-fat coconut milk for a richer, creamier texture.
Spice Level: Adjust the green chilies and cayenne pepper to suit your heat preference.
Meal Prep: This curry tastes even better the next day as the flavors deepen. Store it in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories320
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 5g 25%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 400mg 17%
- Potassium 600mg 18%
- Total Carbohydrate
44g
15%
- Dietary Fiber 12g 48%
- Sugars 8g
- Protein 12g 24%
- Calcium 100%
- Iron 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
