Description
This simple chana masala recipe is an easy way to turn canned chickpeas into a deliciously flavorful meal! Skip the takeout and make this tasty recipe at home!
Ingredients
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- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1-inch knob ginger, peeled and grated
- 1 serrano or jalapeño pepper, seeded and chopped
- 3 tablespoons tomato paste
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (omit if you don’t like it spicy)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 15oz can diced tomatoes
- 1 8oz can tomato sauce
- 2 15oz cans of chickpeas, drained and rinsed
- 1 lemon
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large skillet, melt the butter over medium-low heat.
- Add the thinly sliced onions and cook for about 15 minutes until they turn golden brown and caramelized.
- Stir in the minced garlic, grated ginger, and serrano pepper, cooking for about 2 minutes until fragrant.
- Add the tomato paste and a pinch of salt, stirring well to incorporate. Cook for 6 minutes, stirring frequently.
- Mix in the ground coriander, cumin, cayenne pepper, and turmeric, and continue to cook for 3 minutes.
- Add the diced tomatoes, tomato sauce, and drained chickpeas to the skillet, stirring everything together.
- Cook the mixture for about 10-12 minutes until the chickpeas are heated through.
- Finish the dish with a squeeze of lemon juice and top with fresh cilantro.
- Serve with rice or naan, if desired.