With tasty ingredients like ginger, garlic, turmeric, and more, this Chana Masala recipe is quick and easy to make. It’s also vegan and gluten-free!
Ingredients
- 2 tbsp of oil or ghee
- 1 medium red onion, chopped
- 1 medium Serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice levels)
- 5 cloves 5 cloves garlic, pressed or minced (about 1 tablespoon)
- 1 tbsp peeled and minced fresh ginger (about a 1-inch piece)
- 2 tsp garam masala
- 1 1/2 tsp ground coriander seeds
- 1 tsp turmeric
- 1 large can crushed tomatoes
- 2 can 14 ounces each chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- Lemon wedges, for garnish
- Fresh cilantro, for garnish
- Salt to taste
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Instructions
- In a large saucepan, warm the oil or ghee over medium-low heat. Add the onion, pepper, and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
- Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, turmeric, salt and can cook for another minute while stirring constantly.
- Add the tomatoes, cook for 3-4 minutes
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt.
- Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
