Chana Masala Recipe
Chickpeas sauteed with onion, peppers, tomatoes, and Indian spices
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices
Other Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Finely chop the onion, bell pepper, and tomatoes. Mince the garlic and grate the ginger. If using canned chickpeas, drain and rinse them under cold water.
Cooking
- 2
Heat the Oil
In a large skillet, heat 2 tablespoons of oil over medium heat.
- 3
- 4
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5
Add Tomatoes and Spices
Add the diced tomatoes to the skillet along with cumin seeds, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well and cook for 5-7 minutes until the tomatoes are soft.
- 6
Incorporate Chickpeas
Add the chickpeas to the skillet, mixing them thoroughly with the tomato and spice mixture. Cook for an additional 5-10 minutes to heat the chickpeas through and allow flavors to meld.
- 7
Final Touch
Stir in the lemon juice and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
