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Chana Masala (Chickpea Curry)
Recipes
Chana Masala (Chickpea Curry)
4 servings
40 minutes total

Ingredients

For onion spice blend
  • 2 tablespoons canola oil
  • 1 large sweet onion
  • 2 teaspoons ginger stir-in paste
  • 2 teaspoons garlic stir-in paste
  • 2 cups strained tomatoes
  • 2 teaspoons ancho chili powder
  • ½ teaspoon ground turmeric
  • 1 ½ teaspoons kosher salt
  • For chana masala gravy
  • 2 tablespoons canola oil
  • 1 medium yellow onion
  • 1 serrano pepper
  • 3 cloves garlic
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ½ teaspoons ground cardamom
  • 2 ½ teaspoons garam masala
  • 1 ½ teaspoons ground coriander
  • 1 ½ cups water
  • 2 (15.5 oz) cans chickpeas
  • ½ bunch fresh cilantro

Steps

    1. Prepare onion spice blend. Heat canola oil in large sauté pan on medium-high 3–4 minutes. Slice onion thinly. Add onions, ginger paste, and garlic paste to pan; cook 4–5 minutes, stirring occasionally, until onions are lightly browned.
    2. Stir in tomatoes, chili powder, turmeric, and salt. Bring to a simmer, then reduce heat to medium-low; cook 7–8 minutes, stirring occasionally. Remove from heat and reserve.
    3. Prepare chana masala gravy. Heat canola oil in large stockpot on medium-high 3–4 minutes. Slice onion, pepper, and garlic thinly.
    4. Add onion and peppers to pot; cook 2–3 minutes, stirring occasionally. Add garlic, bay leaf, cinnamon stick, cardamom, garam masala, coriander, and water to pot. Bring to a simmer and cook 4–5 minutes.
    5. Drain and rinse chickpeas; stir into onion spice blend. Add chickpea mixture to chana masala gravy. Simmer 5–6 minutes until thickened slightly. Remove bay leaf and cinnamon stick. Serve garnished with cilantro leaves.
    Chef's Tip: Serve over hot, cooked rice.

Amount per ¼ recipe serving: Calories 350, Total Fat 18g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 1350mg, Total Carb 37g, Fiber 13g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 11g, Vitamin D 0%, Calc 8%, Iron 20%, Potassium 8%