Description
A flavorful and aromatic Indian dish, Channa Masala is a classic chickpea curry simmered in a rich tomato-based sauce with a blend of traditional spices. This vegan and gluten-free recipe is hearty, satisfying, and perfect for a cozy dinner.
Ingredients
Scale
Spices:
- 2 tbsp oil (vegetable or coconut)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp garam masala
- 1 tsp turmeric
- ½ tsp cayenne pepper (optional)
- 1 tsp paprika
Other:
- 1 (14 oz) can diced tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- ½ cup water
- 1 tsp salt (adjust to taste)
- juice of ½ lemon
- chopped fresh cilantro for garnish
Instructions
- Heat oil: In a large skillet or saucepan, heat oil over medium heat.
- Sauté onion: Add chopped onion and sauté until soft and golden, about 5–7 minutes.
- Add aromatics: Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
- Add spices: Add cumin, coriander, garam masala, turmeric, cayenne pepper, and paprika. Cook for another minute.
- Simmer: Pour in diced tomatoes, simmer for 5 minutes.
- Add chickpeas: Add chickpeas, water, salt. Simmer uncovered for 15–20 minutes until sauce thickens and chickpeas are tender.
- Finish: Stir in lemon juice. Adjust seasoning. Garnish with cilantro before serving.
Notes
- Serve with basmati rice or warm naan.
- For a creamier version, stir in coconut milk or yogurt at the end.
- Flavors deepen next day.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
