Chickpea Curry (Chana Masala)

Name: Chickpea Curry (Chana Masala)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 can chickpeas (drained and rinsed); 1 can diced tomatoes (undrained); 0.5 cup vegetable broth; 1 teaspoon garam masala; 1 teaspoon ground cumin; 0.5 teaspoon turmeric powder; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup basmati rice (uncooked); 2 cup water; 2 piece naan bread (warmed); 2 tablespoon fresh cilantro (chopped)

A quick and hearty Indian-inspired chickpea curry simmered in a rich tomato sauce with fragrant spices, served with fluffy basmati rice and warm naan bread.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Indian
Difficulty: Easy
Cost: $3.51/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber
Kosher
Halal

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 can chickpeas (drained and rinsed)
1 can diced tomatoes (undrained)
0.5 cup vegetable broth
1 teaspoon garam masala
1 teaspoon ground cumin
0.5 teaspoon turmeric powder
0.25 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cup basmati rice (uncooked)
2 cup water
2 piece naan bread (warmed)
2 tablespoon fresh cilantro (chopped)

Instructions

Cook 1 1/2 cups basmati rice with 2 cups water according to package directions or in a rice cooker. While rice cooks, prepare the curry.
Heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add 1 diced yellow onion and cook until softened, about 3-5 minutes.
Stir in 2 cloves minced garlic and 1 tablespoon grated fresh ginger; cook for 1 minute until fragrant.
Add 1 teaspoon garam masala, 1 teaspoon ground cumin, 1/2 teaspoon turmeric powder, and 1/4 teaspoon optional cayenne pepper. Cook for 30 seconds, stirring constantly.
Stir in 1 can drained and rinsed chickpeas, 1 can diced tomatoes (undrained), and 1/2 cup vegetable broth. Bring to a simmer.
Reduce heat to low, cover, and simmer for 10-12 minutes, allowing the flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Warm 2 pieces naan bread according to package instructions.
Serve the chickpea curry over basmati rice with warm naan bread on the side. Garnish with chopped fresh cilantro if desired.

Notes

Adjust cayenne pepper to control the spice level. You can use pre-chopped garlic and ginger from a jar for extra convenience.

Nutrition (per serving)

Calories: 740
Protein: 23.3 g
Carbohydrates: 128.5 g
Fat: 15.6 g
Fiber: 15.9 g
Sodium: 1050 mg
Saturated Fat: 2.2 g
Sugar: 14.8 g