Authentically Spiced Chana Masala (Vegetarian)

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful Indian chickpea curry simmered with aromatic spices and fresh herbs, true to North Indian home cooking. This Indian-inspired vegetarian recipe, ready in about 60 minutes, pairs chickpeas, tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each), drained and rinsed chickpeas
• 2, finely chopped tomatoes
• 1 large, finely minced onion
• 4 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/4 cup, chopped fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp oil in a heavy pot over medium heat until shimmering, then add 1 large finely minced onion and cook until golden (8 minutes).
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant—do not brown.
3. Step 3: Add 2 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp turmeric, stirring constantly for 30 seconds to toast spices.
4. Step 4: Add 2 finely chopped tomatoes and cook, stirring frequently, until tomatoes break down and oil separates from mixture (12 minutes).
5. Step 5: Stir in 2 cans drained chickpeas and 1 tsp garam masala, simmering covered on low heat for 25 minutes until flavors meld and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.