This chana masala is loaded with flavor and easy to make! Made with chickpeas in a spicy tomato curry sauce, it's just as delicious as takeout, and almost as easy. This scrumptious vegan meal can be on the table in about 40 minutes!
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 serrano pepper, seeded and finely minced (optional - see Note)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon whole cumin seeds
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- Pinch cayenne pepper, or to taste
- 2 (15 oz/439 g) cans chickpeas, drained and rinsed
- 1 (15 oz/439 ml) can tomato sauce
- 1 teaspoon organic brown sugar
- Salt and pepper, to taste
- Fresh cilantro, for topping
- Cooked basmati rice, for serving
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Coat the bottom of a medium skillet with the oil and place it over medium heat.
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Add the onion once the oil is hot. Sweat the onion for about 8 minutes, until it becomes very soft and begins to brown.
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Stir in the garlic, ginger, serrano pepper (if using) garam masala, ground cumin, cumin seeds, coriander, turmeric, and cayenne pepper. Sauté the mixture for about 1 minute, until it becomes very fragrant.
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Stir in the chickpeas, tomato sauce and brown sugar. Raise the heat and bring the sauce to a simmer, stirring occasinoally.
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Lower the heat until the sauce is at a low simmer. Cover the skillet and simmer the mixture for 15 minutes, uncovering it occasionally to give it a stir.
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Remove the lid and simmer the mixture for 3 to 4 minutes longer, just until the sauce thickens slightly.
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Remove the skillet from heat and season the mixture with salt and pepper to taste.
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Serve with rice and a sprinkle of fresh cilantro.
The serrano pepper will add quite a bit of heat to this dish. For a milder version, use half a pepper, or omit it completely. If you're not sure how much you can take, skip the serrano and just season the curry with cayenne pepper to taste instead.