Warm, aromatic, and deeply satisfying, this chana masala is a comforting blend of chickpeas simmered with fragrant spices and fresh herbs. Each bite delivers a punch of zesty flavor balanced by a hint of heat and bright lemon. It’s a hearty, plant-powered dish that feels like a hug in a bowl.
Ingredients
3 Tbsp. olive oil
1 medium white or yellow onion, finely diced
1 Tbsp. ground cumin
3/4 tsp Himalayan sea salt (divided; add more to taste)
6 cloves garlic, minced (6 cloves yield ~3 Tbsp.)
2 Tbsp. fresh ginger, minced
1/2 cup fresh cilantro, chopped
2–3 fresh green chilies, sliced with seeds (use serrano peppers; reduce amount if you prefer less heat)
1 Tbsp. ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 (28-ounce) can pureed or finely diced tomatoes (if unsalted, add more salt to taste)
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written; adjust if altering batch size).
Add garlic, ginger, cilantro, and green chilies to the pot and sauté to soften and develop flavor, about 5 minutes. Add more oil or a splash of water as needed to prevent sticking.
Add ground coriander, chili powder, and turmeric, and stir to coat. Add the diced tomatoes, remaining salt (1/2 tsp as original recipe is written), and chickpeas. Stir to combine.
If too thick, add up to 1/2 cup of water or tomato purée (added slowly as needed).
Cook for 15–20 minutes over medium heat, stirring occasionally, until it reaches a rolling simmer. Then reduce heat to low and maintain a simmer (uncovered) for 15–20 minutes, or until thick and stew-like. Stir occasionally.
Adjust flavor to taste.
Remove from heat and add lemon juice and garam masala.
