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Easy Chickpea Curry (Chana Masala)

Quick Chickpea Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x

Description

This Indian-inspired chickpea curry recipe is incredibly easy to make in less than 30 minutes and simmered in the most delicious lemon-ginger coconut curry sauce.


Ingredients

Scale

Instructions

  1. Sauté veggies. Heat oil in a large stockpot or sauté pan over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
  2. Simmer. Add the chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to 10 minutes.
  3. Finish. Add the baby spinach and lemon and stir until the spinach has wilted.
  4. Season. Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
  5. Serve. Serve warm over rice, garnished with fresh cilantro and extra lemon wedges. Enjoy!


Notes

Source: This recipe is inspired by Indian and Pakistani-style chana masala, which translates to mean “spiced chickpeas.” To learn more about the origins and details of this delicious dish, I recommend diving into this post from 196 Flavors, which also includes a more authentic chana masala recipe.