Chana Masala
5m prep 15m cook 20m ready
A quick and flavorful chickpea curry inspired by a chef in Delhi. Spiced with cumin, coriander, and garam masala, finished with fresh onion, cilantro, and a squeeze of lemon.
Ingredients
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- 1/2 tsp sea salt
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp freshly ground black pepper
- 1 green chilli deseeded and finely sliced
- 1 10/13 lbs tinned chickpeas drained and rinsed
- 1 lemon juiced
- 0.5 red onion finely sliced
- 1 coriander (cilantro) leaves chopped
- good-quality olive oil to serve
Nutrition (per serving, estimated)
Estimated based off 5 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.1 mg
- Iron: 2.08 mg
- Magnesium: 15.4 mg
- Phosphorus: 23.7 mg
- Potassium: 146 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- 1/2 tsp sea salt
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp freshly ground black pepper
Prepare
- 1 green chilli, deseeded and finely sliced
- 1 10/13 lbs tinned chickpeas, drained and rinsed
- Juice 1 lemon
- 0.5 red onion, finely sliced
- Chop 1 coriander (cilantro) leaves
- good-quality olive oil, to serve
Let's Cook
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Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them crackle for about 10 seconds.
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Step 2.
Add the salt, ground coriander, garam masala, black pepper, and half the sliced green chilli. Fry, stirring constantly, for a few seconds until fragrant.
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Step 3.
Add the drained and rinsed chickpeas, lemon juice, and about 250ml (1 cup) of freshly boiled water, enough to just cover the chickpeas. Gently mash some of the chickpeas with the back of a spoon to help thicken the sauce.
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Step 4.
Turn the heat to high and bring to a boil. Cook, stirring occasionally, for 10–12 minutes until the sauce has reduced and is very thick, coating the chickpeas.
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Step 5.
Remove from heat. Stir in the finely sliced red onion, chopped coriander (cilantro), and the remaining green chilli. Mix well, then drizzle with good-quality olive oil. Serve with lemon wedges to squeeze over.
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