Chana Masala (Chickpea Curry)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Indian · 30 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 tbsp ginger, grated
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander
• 1/2 tsp turmeric
• 3/4 tsp garam masala
• 1 can (14 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, drained
• 1/2 cup water
• 1/4 cup cilantro
• 1 lemon, juiced
• 1/2 tsp kosher salt
• 1 1/2 cups basmati rice, cooked

Method (tap to check — screen stays awake)

1. Heat oil in a wide skillet over medium-high. Cook onion 8 min until deeply golden — this is the flavor base.
2. Add garlic + ginger; cook 1 min. Add cumin, coriander, turmeric; toast 30 sec until fragrant.
3. Add tomatoes + salt; simmer 5 min. Add chickpeas + water; simmer 10 min, mashing some chickpeas to thicken.
4. Stir in garam masala + lemon juice. Top with cilantro; serve over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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