Chana Masala – Indian Chickpea Curry
This is the BEST Chana Masala I’ve ever made at home, and best of all, it was surprisingly easy to make! This is a good choice for a quick, weekday meal, especially if you boil the chickpeas in advance and then freeze them (just remember to remove them from the freezer on the morning that you plan to make this curry). Chana Masala is one of my favorite Indian curries, so I was pleased to finally establish a recipe that turned out perfectly.
This Chana Masala is vegan and gluten free, as well as being Paleo-friendly, nut free, and grain free. If you’re following a nut free diet, be sure to use olive oil in this recipe instead of coconut oil; for people following a grain free diet, substitute cauliflower rice instead of regular rice.
Ingredients
- 2-3 cups chickpeas, boiled
- 1 onion, finely chopped
- 3 garlic cloves, smashed and chopped
- 1 inch ginger, smashed and chopped
- 1 teaspoon ground cumin powder
- 1 teaspoon chili powder
- 1 tablespoon Chole Masala powder (I used the Everest brand Chhole Masala powder)
- 4 medium-size tomatoes, blended
- Water (as needed)
- Himalayan Pink Sea Salt, to taste
- 1 tbsp coconut oil or olive oil
Instructions
- Start by preparing your ingredients. Mash your garlic and ginger together (or blend in a coffee grinder) and finely chop the onion. Blend the tomatoes.
- Heat 1 tablespoon of oil on medium heat in a pan. When it's hot, add the dry spices. Let them heat in the oil for about 1 minute.
- Add the chopped onion. Saute for 5-8 minutes until the onions turn lightly brown colored (just before they start to break down into a softer, more paste-like form).
- Add the garlic-ginger mash. Saute for another 3-5 minutes.
- Add the tomato puree and stir well. Allow to simmer/boil on medium heat until the mixture thickens and darkens slightly.
- Add the previously-cooked chickpeas and sea salt. Stir well and let simmer for 5-10 more minutes.
- Serve hot with a side of rice or naan.