Chana Masala (Indian Chickpea Curry)

Serves: 4 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tomatoes, chopped (or 1 can diced tomatoes)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp garam masala
• 1/2 tsp salt, or to taste
• 1/2 cup water (more if needed)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Sauté Aromatics
   Heat oil in a large skillet over medium heat. Add chopped onion and cook until golden, about 5 minutes. Add garlic and ginger, and sauté for another minute until fragrant.
2. Add Tomatoes and Spices
   Stir in the tomatoes, cumin, coriander, turmeric, chili powder, and salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and the spices are well blended.
3. Add Chickpeas and Simmer
   Add chickpeas and water, stirring well. Cover and simmer for 10–15 minutes, allowing the flavors to meld. Add more water if you prefer a thinner curry.
4. Finish with Garam Masala
   Stir in garam masala and simmer for another 2 minutes.
5. Serve
   Garnish with fresh cilantro, and serve hot with rice, naan, or roti.