15-Minute Chana Masala
Warm, spiced chickpea curry with a rich tomato gravy, ready in under 15 minutes. One skillet, pantry staples, pure comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 312
- Protein
- 11g
comfortsatisfyingindianvegetarianvegandairy-freechickpeascreamy
Ingredients
- 2 tbsp olive oil
- ½ medium yellow onion, diced
- 1 tbsp ginger-garlic paste
- 1 can (14 oz) canned diced tomatoes
- 1.5 cans (15 oz each) canned chickpeas, drained
- 2 tsp garam masala, cumin, chili powder (spice blend)
Instructions
- 1
Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add diced onion and cook, stirring, until softened and edges turn golden, 3–4 minutes.
- 3
Stir in ginger-garlic paste and cook for 30 seconds until fragrant.
- 4
Add spice blend, stir for 15 seconds, then pour in canned tomatoes with juice.
- 5
Add chickpeas and simmer for 5–6 minutes until sauce thickens slightly and flavors meld.
- 6
Taste and season with salt and pepper. Serve hot, optionally with rice or naan.
Tools you’ll need
- large skillet (10-inch or wider)
- wooden spoon or silicone spatula
- can opener
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