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Easy Chana Masala

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Course: Dinner
Servings: 6


  • Measuring spoons
  • Measuring cups
  • Large pot
  • knife
  • cutting board


  • 3 Tbsp. canola oil
  • 1 medium white or yellow onion finely diced
  • 6 cloves garlic (minced)
  • 2 Tbsp. fresh ginger (minced)
  • 2-3 fresh green chilies (sliced with seeds)
  • 3/4 tsp. salt
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. chili powder
  • 1 Tbsp. chili powder
  • 1 tsp. garam masala
  • 28 Oz. can pureed or finely diced tomatoes
  • 2 - 15 oz. cans chickpeas (drained and rinsed)
  • 1 Tbsp. brown sugar
  • 2 Tbsp. lemon juice
  • 1/2 cup fresh cilantro (chopped)


  • Heat the oil in a large pot over medium heat until shimmering
  • Add the onion and cook for 2-3 minutes.
  • Add the garlic, ginger, chilies and salt and cook for another
  • 2-3 minutes.
  • Add the ground cumin, coriander, chili powder, turmeric and
  • garam masala. Stir to coat.
  • Next, add the tomatoes and chickpeas. If the mixture looks too
  • thick, add up to 1 cup of water. The goal is for a semi-thick soup.
  • Increase the heat to medium-high until it reaches a rolling boil then
  • reduce to medium-low and maintain a simmer (uncovered)
  • for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  • Remove from heat and add lemon juice. Stir to combine, then allow
  • to cool slightly before serving.



Serve with your favorite steamed grain such as brown rice, barley, quinoa, etc... Top with fresh cilantro. 
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