Comforting, easy, and packed with flavor—there’s so much to love about this vegan and gluten-free chickpea curry!
When I was in college, finding the time to cook easy, healthy meals for myself on a budget was a must. As I navigated my way through new recipes and ingredients that wouldn’t break the bank, there was one food in particular that really stood out as an absolute essential: chickpeas. This legume is high in protein, incredibly versatile, and readily available at almost any grocery store. So, of course, I found myself adding it to everything and anything. Salads, soups, stews, curries—you name it. It takes on the seasoning of any dish marvelously while maintaining its tender yet creamy texture.
For that reason, I almost always keep my pantry stocked with cans of chickpeas. And if ever I don’t know what to make with them, I turn to chana masala, a recipe I’ve made so many times since discovering it in those aforementioned college days. This recipe is a curry dish that comes from the Indian subcontinent, which has remained particularly popular in Northern Indian and Pakistani cuisines. This one-pot dish is rich in taste but also spicy, tangy, and fragrant, thanks to a host of spectacular spices that bring humble chickpeas and a tomato-based sauce to a delicious new level.
Plus, just like with chickpeas, most of the ingredients in this recipe are ones I also already have in my kitchen (which helps keep this recipe easy on my budget). If you don’t cook Indian food frequently, you’ll just need to pick up a few key spices. Since I’ve started making dishes like chana masala, I’ve found so many other ways to use these spices and ingredients in my kitchen. So if you don’t already have some of them yourself, consider this recipe as a building block to a bountiful, versatile pantry.
Using canned versus dried chickpeas
Have you ever noticed dried chickpeas at the store, or in a recipe, and wondered what differentiates them from canned chickpeas? Well, the distinction is pretty simple. It comes down to pre-cooked versus uncooked chickpeas. When you buy canned chickpeas, you’re buying chickpeas that have already been cooked—the option I usually go for in the interest of convenience. It’s also what you’ll be using for this recipe. Though technically they’re already cooked, I like to give canned chickpeas a little extra cook time in a recipe like this. So, you’ll be simmering them in the sauce for 15-20 minutes, which I think helps them to get a little bit softer and take on the spices of the dish.
People say that cooking dried chickpeas usually results in better flavor and texture than canned chickpeas. Though this may be true, this method requires you to soak chickpeas for at least a couple hours or ideally overnight prior to cooking them for up to two hours or more. I don’t know about you, but I just don’t have that kind of time! And since the chickpeas are getting covered in such a flavorful, delicious sauce, I’m plenty happy to use canned chickpeas for this chana masala, especially during a busy week.
How do I store leftovers?
Leftovers of chana masala will keep in the fridge in an airtight container for up to 4 days. Or, if you want to freeze it, you can also keep it in an airtight container for up to 3 months in the freezer. Thaw overnight in the fridge. When you’re ready to reheat it, you can do so in the microwave or in a saucepan on the stovetop.
Serving suggestions
Typically, chana masala is served with some kind of Flatbread, which presents the opportunity for so many different variations, like Yogurt Flatbread, Gluten-Free Flatbread, and Keto Flatbread. I like to serve mine with Naan, a type of flatbread that’s a traditional part of Indian and Middle Eastern cuisines. Or, I enjoy serving chana masala on a bed of fluffy rice too, such as Basmati Rice, or this recipe for Indian Rice, which I like to make when I have a bit more time on my hands.
Ingredients
- 2 tablespoons neutral oil such as olive or canola
- 1 tablespoon ground cumin
- 1 medium yellow onion finely diced
- 5 cloves garlic finely minced
- 1 1/2 tablespoons fresh ginger finely minced
- 2 green chilies finely minced (adjust to taste)
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 3/4 teaspoon chili powder
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans chickpeas drained and rinsed
- 1 teaspoon garam masala
- 2 teaspoons coconut sugar or other sweetener (optional)
- 1 1/2 tablespoons lemon juice
- Salt to taste
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the cumin and diced onion. Sauté for about 5 minutes until the onions are softened and lightly golden.
- Add the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant. Then stir in the ground coriander, turmeric, and chili powder.
- Pour in the crushed tomatoes and let simmer for 5 minutes. Add the chickpeas and a little water if the mixture is too thick. Simmer uncovered for 15-20 minutes, stirring occasionally. Once again, add a splash of water if needed to reach your desired consistency.
- Stir in the garam masala, coconut sugar, lemon juice, and salt. Cook for another minute to blend the flavors, then remove from heat and garnish with fresh cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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