Easy Chana Masala

By Minimalist Baker · minimalistbaker.com

35 minServes 6

A fragrant Indian chickpea curry with tomatoes, warm spices, and fresh aromatics; simmered into a thick, stew-like consistency.

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prepPreheat oven to 350°F / 175°C if making garam masala from whole spices (optional)
45 ml neutral oil (grapeseed, coconut, or avocado)	Toast oil, onion, cumin & salt	Simmer 15–20 min until thick & stew-like	Stir in garam masala, coconut sugar & lemon juice; taste & adjust
1 medium white or yellow onion, finely diced
1 tablespoon ground cumin
3/4 teaspoon sea salt, divided (1/4 tsp now, 1/2 tsp later)
6 cloves garlic, minced	Grind garlic, ginger, cilantro & chilies into paste; add to pan
30 g fresh ginger, minced
15 g fresh cilantro, chopped
2–3 fresh green chilies (serrano or similar), sliced with seeds
1 tablespoon ground coriander	Bloom coriander, chili powder & turmeric, 1 min
1 teaspoon chili powder
1 teaspoon ground turmeric
1 (28-ounce / 800 g) can puréed, crushed, or finely diced tomatoes	Add tomatoes, chickpeas & remaining salt; thin to semi-thick soup
2 (15-ounce / 425 g) cans chickpeas, slightly drained
1/2 teaspoon sea salt (remaining portion)
1 teaspoon garam masala (or homemade blend: 2 small dried red chilies, 1 tsp black peppercorns, 1 tsp cumin seeds, 1 tsp cardamom pods, 1/2 tsp cloves, 1/8 tsp nutmeg)	Make garam masala blend if using homemade
2–3 teaspoons coconut sugar (or other sweetener), plus 30 ml lemon juice (optional)

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