Fast or Fancy

Chana Masala (Chickpeas in Gravy)

Prep: 10m

Cook: 10m

Servings: 4

This dish can be made in many ways. The below recipes are delicious as is, but can also be used to create creamy or tangy versions – essentially creating a different dish with just one or two ingredients.

—Ingredients—

Fast

  • 1 can of chickpeas
  • 4 tbsp store-bought* or homemade masala paste
  • 1 tsp cumin seeds
  • 1 sm. red onion (~100g), finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • Cilantro, for garnish
  • 1 tbsp tamarind paste (optional)

Fancy

  • 500g cooked chickpeas
  • 1/2 tsp turmeric
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp nigella seeds
  • 250g finely chopped onion
  • 1 1/2 tsp grated ginger
  • 1 1/2 tsp grated garlic
  • 200g tomato, chopped
  • 1/2 tsp garam masala
  • 3 small green chilis

—Method—

Fast Method
  1. Heat oil over medium heat, then add cumin seeds, onion, and a pinch of salt to help the onion cook down. Cook until onions begin to become translucent.
  2. Add the chickpeas, ground coriander, and ground cumin. Cook for 1m.
  3. Add masala paste and turmeric, then 1 cup of water.
  4. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes.
  5. Taste and add more paste, salt, or water if desired.
  6. Add tamarind paste, if desired.
  7. Add creaminess, if desired. (See Notes)
  8. Garnish with chopped cilantro.
Fancy Method
  1. Make the spice paste: Add curry powder, ground coriander, chili powder, and 4tbsp of water.
  2. Drain the chickpeas, retain the liquid.
  3. Heat oil over medium heat. Add nigella seeds and toast until they dance.
  4. Add the chopped onion and a pinch or two of salt to help them cook down. Stir patiently until the onions start to caramelize. (~10m)
  5. Add the ginger and garlic. Cook for 1m.
  6. Add the spice paste and cook for 30s.
  7. Add the tomatoes and cover. Cook, stirring occasionally, until tomatoes have completely broken down into a pulp.
  8. Add garam masala and chickpeas, stirring on high heat.
  9. Add whole chilis and about 1c of retained chickpea liquid.
  10. Cover and simmer for 8 minutes.
  11. Add creaminess, if desired. (See Notes.)

—Notes—

  • A creamy version of either recipe can be created by adding any one of these at the end to taste.
    • 1/2 can coconut milk
    • 1/2 cup sour cream
    • 1/2 cup heavy cream
    • 1/2 cup plain yogurt
  • You can replace nigella seeds with whole coriander seeds, but it really is worth it if you can find nigella – they add a wonderful flavor.
  • Any store-bought masala will do; it doesn’t have to be called “Chana Masala.” This is usually sold in jars in the Indian section.

—Serving Ideas—

  • Serve with roti, naan, or rice.

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