Chana Masala (Quick + Easy)
Ingredients
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 1 large yellow onion
diced
- 4 – 5 cloves garlic
minced
- 1 – 2 serrano chili peppers
seeds removed and diced
- 2 tablespoons fresh ginger
grated or minced
- 2 teaspoons garam masala
- 1 teaspoon EACH ground coriander
cumin and turmeric
- 1 cinnamon stick
- 2 cans chickpeas
drained and rinsed, 15oz
- 1 can diced tomatoes with juices
28oz
- 1/4 cup water
+ more as needed
- 2 small lemons or limes
juice of
- mineral salt & pepper to taste
- grain of choice: rice
quinoa or couscous, optional
- 1 bunch cilantro
- lemon or lime wedges
- sliced cherry tomatoes
- arugula
Directions
- 1
Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chili. This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too.
- 2
In a dutch oven, heat oil over medium heat and saute the onions until translucent, add the garlic, ginger, chili and spices and saute for 30 seconds to 1 minute.
- 3
Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice.
- 4
Serve with grain of choice and optional garnish. And for scooping and soaking, this easy Vegan Naan is perfect!
- 5
Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.
- 6
Serves 4 – 6
Chana Masala (Quick + Easy)
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About this Recipe
Craving a comforting, flavor-packed meal that comes together in a flash? This Chana Masala (Quick + Easy) recipe delivers authentic taste in just 30 minutes, making it perfect for weeknights without compromising on depth. You'll love how effortlessly a dish this delicious comes together.
What makes this Chana Masala truly shine is its ingenious use of aromatic spices and fresh ingredients, all building a rich flavor base quickly without needing a long simmer. By sautéing a generous amount of fresh garlic, grated ginger, and serrano chili peppers with a blend of garam masala, ground coriander, cumin, and turmeric, you create a complex foundation. A whole cinnamon stick adds an underlying warmth that sets this recipe apart.
Get ready for a vibrant, aromatic experience that engages all your senses. This Chana Masala offers tender chickpeas bathed in a savory, slightly tangy tomato sauce, brightened by fresh lemon or lime juice. The serrano chili peppers provide a gentle warmth, which you can adjust to your preference, perfectly balanced by the earthy, fragrant spices. It's a hearty yet wholesome dish, brimming with satisfying textures and incredible flavor.
Feel free to adjust the heat by adding more serrano chili peppers, or omitting them entirely if you prefer a milder dish. For an oil-free version, you can easily use 1/4 cup of water to sauté your aromatics instead of olive oil. If you don't have fresh lemons or limes on hand, a splash of apple cider vinegar can provide a similar tang, though fresh citrus is highly recommended for its bright flavor.
Serve this delicious Chana Masala (Quick + Easy) over your grain of choice, such as basmati, jasmine, or brown rice, or even quinoa or couscous for a complete meal. Garnish generously with fresh cilantro, a vibrant squeeze of lemon or lime, sliced cherry tomatoes, and a few leaves of peppery arugula for a beautiful and fresh finish.