I really adore a meal that comes mostly from the pantry. Add in a few fresh herbs and this Chana Masala recipe is yours for next to nothing!
I usually have a can or two of chickpeas in my pantry and I’m always looking for new ways to use them. They are hearty enough to be an entire meal, you just need to add enough flavor to them to give them the extra push they need to become a main course.
How to Make This Delicious Chana Masala Recipe
Prepare Your Ingredients:
Start by finely chopping one onion, mincing 6 cloves of garlic, and chopping 1/2 cup of fresh cilantro. Set them aside for later use.
Saute the Aromatics:
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped onion, minced garlic, one can of diced green chilies, and freshly grated ginger. Sauté this aromatic mix for about 5 minutes until the onions turn translucent and the fragrance fills the air.
Infuse the Spices:
Time to bring the magic of spices into play! Add the 1 tablespoon ground cumin, 3/4 of a teaspoon of sea salt, 1 tablespoon of ground coriander, 1 teaspoon of chili powder, 1 teaspoon of ground turmeric, and 1 teaspoon of garam masala to the skillet. Stir the spices into the aromatic mixture and sauté for an additional 2 minutes. Your kitchen will be filled with a tantalizing aroma at this point.
Introduce the Tomatoes and Chickpeas:
Pour in 28 ounces of crushed tomatoes (if you have fresh tomatoes from the garden give them a puree and add those!), allowing their rich texture to meld with the spices. Add 2 cans of slightly drained chickpeas to the mix. Give everything a good stir to ensure the chickpeas are coated in the flavorful sauce.
Simmer and Develop Flavors:
Reduce the heat to a gentle simmer and let the Chana Masala recipe cook for around 15 minutes. This gives all the ingredients a chance to come together and create a symphony of flavors.
Balance the Flavors:
To achieve the perfect balance of flavors, stir in 2-3 teaspoons of sugar and 2 tablespoons of freshly squeezed lemon juice. The sugar will enhance the natural sweetness of the tomatoes, while the lemon juice will add a refreshing tang.
Final Touches and Serving:
Your Chana Masala is now ready to be enjoyed! Serve it over a bed of fluffy rice, allowing the curry to envelop each grain with its luscious flavors. If you’re feeling extra indulgent, accompany your meal with warm, pillowy naan bread that’s perfect for scooping up every last bit of curry goodness.
In just a few simple steps, you’ve created a culinary masterpiece that captures the essence of Indian cuisine. This Chana Masala, with its rich blend of spices and tender chickpeas, is not only a treat for your taste buds but also a celebration of textures, heartwarming aromas, and the cultural richness of India. Bon appétit!
Watch How To Make This Chana Masala Recipe
You can watch me make this and 2 other fresh vegetable summer dishes in this Youtube video.
And for more summertime inspiration check out these videos:
- 5 Canned Chicken Recipes (You’d never know it was canned chicken!)
- 10 No Oven Meals (Don’t heat your kitchen!)
- 15 Summer Lunch Ideas (Kids and Moms love!)
MORE SUMMER RECIPES TO TRY
Delicious Chana Masala Recipe
Ingredients
- 1 onion chopped
- 6 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 can diced green chilis 4oz
- 2 tablespoons fresh ginger grated or minced
- 3/4 teaspoons salt
- 1 tablespoons ground corinader
- 1 teaspoon chili powder
- 1 teaspoon ground tumeric
- 1 teaspoon garam masala
- 1 can crushed tomatoes 28 oz
- 2 cans chickpeas slightly drained
- 3 teaspoons sugar
- 2 tablespoons lemon juice
- cooked rice for serving
- naan bread for serving optional
Instructions
- Sauté: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced green chilies, and grated ginger. Sauté for 5 minutes until onions are translucent.
- Spice Infusion: Add ground cumin, sea salt, ground coriander, chili powder, turmeric, and garam masala. Stir and sauté for 2 more minutes.
- Tomatoes and Chickpeas: Pour in crushed tomatoes and add slightly drained chickpeas. Stir to coat chickpeas in the sauce.
- Simmer: Reduce heat to a gentle simmer. Cook the Chana Masala for 15 minutes, allowing flavors to meld.
- Balance Flavors: Stir in sugar and freshly squeezed lemon juice to achieve the perfect balance of sweet and tangy.
- Serve: Serve Chana Masala over cooked rice. Optionally, accompany with warm naan bread for a complete meal.
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