Spiced Chickpea Curry
This Spiced Chickpea Curry, or Chana Masala, is a weeknight staple. It's packed with flavor and comes together super fast for a satisfying meal.
Ingredients
- 2 medium onions
- 2 medium tomatoes
- 3 cloves garlic
- 0.5 inch fresh ginger
- 400 grams canned chickpeas
- 2 tablespoons vegetable oil
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.25 teaspoon salt
- 0.25 cup water
- 0.25 cup chopped fresh cilantro
Instructions
- Peel and finely dice 2 medium onions.
- Wash and finely chop 2 medium tomatoes.
- Peel 3 cloves garlic and finely chop them. Peel 0.5 inch fresh ginger and grate it.
- Drain and rinse 400 grams canned chickpeas thoroughly.
- Heat 2 tablespoons vegetable oil in a large pan or pot over medium heat.
- Add 0.5 teaspoon cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
- Add the finely diced 2 medium onions to the pan and cook, stirring occasionally, for 5-7 minutes until they turn soft and translucent.
- Add the finely chopped 3 cloves garlic and grated 0.5 inch fresh ginger to the pan. Cook for another 1-2 minutes until fragrant.
- Stir in 0.25 teaspoon turmeric powder, 1 teaspoon ground coriander, 0.5 teaspoon garam masala, and 0.5 teaspoon red chili powder. Cook for 30 seconds, stirring constantly, until the spices are aromatic.
- Add the finely chopped 2 medium tomatoes to the pan. Cook, stirring occasionally, for 5-7 minutes until the tomatoes soften and break down, and the oil starts to separate from the mixture.
- Stir in the drained and rinsed 400 grams canned chickpeas and 0.25 teaspoon salt. Mix well to coat the chickpeas with the spice mixture.
- Pour in 0.25 cup water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 10 minutes, allowing the flavors to meld.
- Remove the lid and gently mash a few chickpeas with the back of a spoon to thicken the curry slightly. Taste and adjust salt if needed.
- Wash and chop 0.25 cup fresh cilantro. Stir half of the fresh cilantro into the curry.
- Serve the Spiced Chickpea Curry hot, garnished with the remaining 0.125 cup fresh cilantro.