Description
A rich and hearty chickpea curry simmered in a spiced tomato gravy, layered with warm Indian spices and finished with fresh lemon and cilantro for brightness.
Ingredients
Scale
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 3 cups water
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until golden and softened.
- Stir in minced garlic and grated ginger, cooking until fragrant.
- Add cumin, coriander, turmeric, garam masala, paprika, salt, and black pepper. Stir for 1 minute to toast the spices.
- Add crushed tomatoes, tomato paste, soaked chickpeas, and 3 cups water. Stir well to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 45 to 60 minutes until chickpeas are tender and sauce has thickened.
- Stir in fresh lemon juice and chopped cilantro. Taste and adjust seasoning as needed.
- Serve hot with rice or flatbread.
Notes
- If using canned chickpeas, substitute 3 cups cooked chickpeas and reduce simmer time to about 25 minutes.
- For a thicker texture, mash a handful of chickpeas into the sauce while simmering.
- Add a pinch of sugar if the tomatoes taste too acidic.
- This dish tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: chana masala, chickpea curry, Indian chickpea recipe, vegan curry, spiced chickpeas