Description
A rich, flavorful North Indian chickpea curry made with aromatic spices, tangy tomatoes, and protein-rich chickpeas. This vegetarian dish is perfect for weeknight dinners and tastes even better the next day.
Ingredients
Scale
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, diced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- ½ teaspoon garam masala
- 2 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)
- 1 cup water
- ½ teaspoon salt (or to taste)
- Fresh cilantro leaves for garnish
- 1 lemon, cut into wedges
Instructions
- Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add finely chopped onion and sauté until golden brown, about 5 minutes.
- Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- Add diced tomatoes and cook until soft and oil separates, about 5-7 minutes.
- Add turmeric, red chili powder, coriander powder, and salt. Cook for 2 minutes.
- Add chickpeas and water, then bring to a simmer.
- Cover and cook for 15-20 minutes until the gravy thickens to desired consistency.
- Stir in garam masala and simmer for an additional 2 minutes.
- Garnish with fresh cilantro and serve with lemon wedges on the side.
Notes
For deeper flavor, use dried chickpeas soaked overnight and pressure cooked instead of canned. This dish tastes even better the next day as flavors meld overnight.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
Keywords: chana masala, chickpea curry, Indian vegetarian recipe, protein-rich vegetarian meal, authentic Indian dinner