This easy chickpea curry is weeknight magic: hearty, fragrant, and deeply satisfying, made almost entirely from pantry staples in about 30 minutes. Tender chickpeas simmer in a spiced tomato-onion sauce that's warming without being fiery, perfect spooned over rice or scooped up with warm naan.
It's naturally vegan, budget-friendly, and proof that meat-free meals can be every bit as comforting and flavorful as anything else on the table.
Why you'll love this recipe
- Pantry-friendly. Mostly canned and dried staples.
- 30 minutes. Big flavor, fast.
- Naturally vegan. Hearty and satisfying without meat.
Tips for the best results
Bloom the spices in the oil for a minute to wake up their flavor before adding the liquids. Let it simmer long enough for the sauce to thicken and the flavors to meld. A squeeze of lemon and a handful of cilantro at the end brighten everything, and a splash of coconut milk makes it extra creamy.
Easy Chickpea Curry (Chana Masala)
Tender chickpeas simmered in a fragrant spiced tomato-onion sauce — vegan and ready in 30 minutes.
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Ingredients
- 2 tbsp oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp chili powder (to taste)
- 1 (14 oz) can crushed tomatoes
- 2 (15 oz) cans chickpeas, drained
- 1/2 cup coconut milk or water, salt, lemon, cilantro
Instructions
- Step 1. Heat the oil in a large pan over medium heat. Cook the onion 5-6 minutes until soft and golden.
- Step 2. Add the garlic and ginger for 1 minute, then stir in all the spices and cook 1 minute until fragrant.
- Step 3. Add the crushed tomatoes and simmer 5 minutes until thickened and darkened.
- Step 4. Stir in the chickpeas and coconut milk, season with salt, and simmer 10 minutes, lightly mashing some chickpeas to thicken the sauce.
- Step 5. Finish with a squeeze of lemon and plenty of cilantro. Serve over rice or with naan.
Make it your own
Add spinach or sweet potato, stir in extra coconut milk for a creamier korma-style curry, or toss in cubed paneer or tofu for more protein. Adjust the chili to your heat preference — it's very forgiving.
Frequently asked questions
Can I use dried chickpeas? Yes — soak and cook them first (about 2 cups cooked equals two cans). Canned chickpeas keep it quick.
Is it spicy? It's warming and aromatic rather than fiery as written. Add more chili powder or fresh chilies if you like heat.
How long does it keep? Up to 4 days refrigerated and 3 months frozen — and like most curries, the flavor deepens overnight.
