Easy Chana Masala


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  • 3 tbsp. canola oil
  • 1 medium white or yellow onion finely diced
  • 6 cloves garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 2-3 fresh green chilies, sliced with seeds
  • 3/4 tsp. salt
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tbsp. chili powder
  • 1 tbsp. chili powder
  • 1 tsp. garam masala
  • 1 - 280z. can pureed or finely diced tomatoes
  • 2 - 15oz. cans chickpeas, drained and rinsed
  • 1 tbsp. brown sugar
  • 2 tbsp. lemon juice
  • 1/2 cup fresh cilantro, chopped


  1. Heat the oil in a large pot over medium heat until shimmering
    Add the onion and cook for 2-3 minutes.
  2. Add the garlic, ginger, chilies and salt and cook for another
    2-3 minutes.
  3. Add the ground cumin, coriander, chili powder, turmeric and
    garam masala. Stir to coat.
  4. Next, add the tomatoes and chickpeas. If the mixture looks too
    thick, add up to 1 cup of water. The goal is for a semi-thick soup.
  5. Increase the heat to medium-high until it reaches a rolling boil then
    reduce to medium-low and maintain a simmer (uncovered)
    for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  6. Remove from heat and add lemon juice. Stir to combine, then allow
    to cool slightly before serving.

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