Chickpea Curry with Sweet Spices (Chana Masala)
Let me share a sweet memory: a dish that smells of spices and home, Chana Masala. It's one of my favorite curries, the one that warms the soul on cool evenings. In India, every family has its secret version, with a spice blend passed down through generations. Here, I offer you a simple, mild, and fragrant take, where chickpeas are wrapped in a spiced and creamy tomato sauce. You'll love this flavor journey—an explosion of tastes without fuss, perfect for a comforting dinner that takes you straight to the heart of Indian cuisine.
Ingredients
- cooked chickpeas400 g
- onion1 large
- crushed tomatoes400 g
- fresh grated ginger1 tablespoon
- minced garlic3 cloves
- curry powder1 tablespoon
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- chili powder (optional)1/2 teaspoon
- vegetable oil2 tablespoons
- saltto taste
- fresh chopped cilantro2 tablespoons
Instructions
- 1
In a pan, heat the oil and sauté the chopped onion until golden.
- 2
Add garlic and ginger, stir for one minute, then incorporate the spices (curry, cumin, coriander, chili). Cook for 30 seconds.
- 3
Pour in the crushed tomatoes, add salt, and simmer for 10 minutes over low heat.
- 4
Add the drained chickpeas, mix well, and cook covered for another 15 minutes.
- 5
Adjust seasoning, sprinkle with fresh cilantro, and serve hot with basmati rice or naan.
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