top of page

Chana Masala

['1 tablespoon olive oil', '1 large onion, chopped', '2 to 3 garlic cloves, minced', 'Two 15- to 16-ounce cans chickpeas, drained and rinsed', '1 to 2 teaspoons garam masala or good-quality curry powder', '1/2 teaspoon turmeric', '2 teaspoons grated fresh or jarred ginger', '2 large tomatoes, diced', '1 tablespoon lemon juice', '1/4 cup minced fresh cilantro, or to taste', 'Salt to taste', 'Hot cooked grain (rice', 'quinoa', 'or couscous)', 'optional']

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page