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Chana Masala With Canned Chickpeas

This One-Pot Chana Masala with Canned Chickpeas, is packed with protein, and fiber. Ready in under 45 minutes, this hearty vegetarian dish is dairy-free, plant-based and tastes like authentic, restaurant style chana masala. Serve it with fluffy rice, soft naans, or fresh parathas.
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Total Time 45 minutes
Course Main Course
Servings 3 servings

Ingredients
  

  • 1 Canned chickpeas (540 grams), rinse and drained
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Ground turmeric
  • 1 teaspoon cumin seeds
  • 1 inch Fresh Ginger, finely chopped
  • 3 to 4 Garlic cloves, finely minced
  • 1 green chili, chopped (see note)
  • 1 Medium red onion, chopped
  • 2 medium Roma tomatoes
  • 1 tablespoon Tomato paste
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Garam masala
  • 1 teaspoon salt (or too taste)
  • 2 teaspoons Butter chicken masala spice blend, see notes
  • 1 1/2 cup water

Optional Ingredients

  • 1/2 tablespoon Kasuri methi
  • 1/2 tablespoon lemon juice
  • 1/4 cup chopped cilantro

Instructions
 

  • Heat a pan over medium heat and add oil. Once the oil is hot, add turmeric and cumin seeds. Let them sizzle for 15–20 seconds.
    2 tablespoons Olive oil, 1/2 teaspoon Ground turmeric, 1 teaspoon cumin seeds
  • Add ginger, garlic, green chili, and onions. Sauté until the onions become soft and translucent, about 5–7 minutes.
    1 inch Fresh Ginger,, 3 to 4 Garlic cloves,, 1 green chili,, 1 Medium red onion,
  • Add fresh tomatoes and tomato paste, stirring well. Reduce the heat to medium-low, cover the pan, and allow the tomatoes to soften. Once softened, use a spatula to mash them.
    2 medium Roma tomatoes, 1 tablespoon Tomato paste
  • Once the tomatoes have broken down, add coriander powder, garam masala, salt, and butter chicken masala. Stir well, then cover the pot and let the spices cook for 2–3 minutes.
    1/2 teaspoon Coriander Powder, 1/2 teaspoon Garam masala, 1 teaspoon salt (or too taste), 2 teaspoons Butter chicken masala spice blend,
  • Add the chickpeas and water, stirring to combine. Cover the pot, increase the heat to high, and bring it to a boil. Once boiling, remove the lid, lower the heat to medium, and let it simmer for 10–12 minutes or until the mixture thickens.
    1 Canned chickpeas (540 grams),, 1 1/2 cup water
  • Once done, stir in kasuri methi, lemon juice, and freshly chopped cilantro. Serve hot with rice, naan, or parathas.
    1/2 tablespoon Kasuri methi, 1/2 tablespoon lemon juice, 1/4 cup chopped cilantro

Notes

Green chili: Substitute green chili with paprika or Kashmiri chili powder (use approximately 1/4 teaspoon or 1/2 teaspoon depending on spice preference). 
Butter chicken masala spice blend: My favorites are MDH Curry Masala for Butter Chicken and Shan Butter Chicken Masala.
Keyword canned chickpeas, chana masala