Indian
Punjabi Chana Masala with Tomatoes, Ginger, and Cilantro
Chickpeas simmer in a thick onion-tomato masala with ginger, garlic, cumin, coriander, garam masala, cilantro, and lemon for a pantry-friendly Punjabi-style dinner.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMeal Prep FriendlyComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Indian
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the oil in a saucepan over medium heat and cook the onion until deeply soft and golden. Add the garlic, ginger, cumin, coriander, garam masala, turmeric, and cayenne and cook just until fragrant.
- Stir in the crushed tomatoes and simmer until the mixture thickens and darkens slightly. Add the chickpeas and water and cook until the beans taste seasoned all the way through and the sauce turns scoopable rather than soupy.
- Mash a small portion of the chickpeas against the side of the pot to thicken the sauce naturally. Season with salt and more garam masala if needed.
- Finish with the cilantro and extra ginger and serve with lemon wedges for squeezing over the top.
- Serve over rice or scoop with naan while the chickpeas stay intact and the sauce clings to them.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free and dairy-free as written. Serve with rice, naan, or roasted vegetables depending on what you want the meal to feel like.