Classic Chana Masala with Cumin

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fragrant Indian vegetarian dish of chickpeas simmered in a tangy tomato-based sauce with aromatic spices, perfect with rice or naan. This Indian-inspired vegetarian recipe, ready in about 60 minutes, pairs chickpeas, onion, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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) chickpeas
• 1 large onion
• 2 medium tomato
• 1 tbsp ginger
• 2 cloves garlic
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp garam masala
• 2 tbsp coconut oil
• 1 tsp salt

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

Instructions

1. Step 1: Drain and rinse 2 cans (15 oz each) chickpeas. Heat 2 tbsp coconut oil in a pot over medium heat. Add 1 tsp cumin seeds and toast for 1 minute until fragrant and popping.
2. Step 2: Add 1 diced onion and cook for 5-7 minutes until golden brown. Stir in 1 tbsp grated ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 2 diced tomatoes, 1/2 tsp turmeric, and 1 tsp salt. Simmer uncovered for 10 minutes until tomatoes break down into a thick sauce.
4. Step 4: Stir in chickpeas and 1 tsp garam masala, then simmer for 15 minutes until flavors meld and sauce thickens slightly. Remove from heat and let sit for 5 minutes.
5. Step 5: Serve hot with steamed rice or warm naan, garnished with fresh cilantro if desired.