Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp coconut oil or ghee; 1 large onion, diced; 3 cloves garlic, minced; 1 tbsp ginger, minced; 1 can (14 oz) tomato, diced or crushed; 2 cans (15 oz each), drained and rinsed chickpeas, cooked; 2 tsp garam masala; 0.5 tsp turmeric; 1 tsp cumin; 0.5 tsp coriander; to taste salt and black pepper; 0.5 cup vegetable broth; 2 cups, loosely packed spinach or kale, chopped (optional vegetable); 0.5 cup coconut milk (optional richness); 0.25 cup cilantro, chopped (garnish); 1 tbsp lime juice

A vibrant, aromatic Indian curry built on spiced chickpeas and tomatoes, with swappable protein and vegetable slots so you can customize it endlessly. Serve it over rice, bread, or with your favorite accompaniments.

min

servings

418

kcal

12.2g

protein

Ingredients

4 servings

coconut oil or ghee2 tbsp

onion, diced1 large

garlic, minced3 cloves

ginger, minced1 tbsp

tomato, diced or crushed1 can (14 oz)

chickpeas, cooked2 cans (15 oz each), drained and rinsed

garam masala2 tsp

turmeric0.5 tsp

cumin1 tsp

coriander0.5 tsp

salt and black pepperto taste

vegetable broth0.5 cup

spinach or kale, chopped (optional vegetable)2 cups, loosely packed

coconut milk (optional richness)0.5 cup

cilantro, chopped (garnish)0.25 cup

lime juice1 tbsp

Method

Dice the onion, mince the garlic and ginger, and chop any fresh vegetables or garnishes.

Heat coconut oil or ghee in a large pot over medium heat. Add diced onion and sauté for 5–7 minutes until softened and lightly golden.

Add minced garlic and ginger, stir constantly for 1–2 minutes until fragrant.

Stir in garam masala, turmeric, cumin, and coriander, cooking for 30 seconds to bloom the spices.

Add canned tomatoes (with juice) and stir well to combine with the spiced onion base.

Pour in vegetable broth and bring to a gentle simmer.

Add drained chickpeas and stir gently. Simmer for 15–20 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

If using optional vegetables (spinach, kale, etc.), add them now and cook for 2–3 minutes until just wilted.

Stir in optional coconut milk or yogurt for richness, if desired. Simmer 2 minutes more.

Taste and adjust salt and pepper. Squeeze in fresh lime juice and stir.

Transfer to serving bowls and garnish with fresh cilantro (or parsley/mint). Serve hot over basmati rice, with naan, pita, or on its own.

Nutrition, per serving

Calories418 kcal

Protein12.2 g

Carbohydrate59.5 g

Fat16.3 g

Fibre4.8 g

Sodium865.7 mg

Per serving. Changing servings scales the amounts, not these figures.

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