⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 25 minutes

Chana Masala is one of those dishes that somehow manages to be hearty, healthy, and deeply satisfying all at once. This version is perfect for weeknights when you're craving something warm and cozy with just the right amount of spice. Bonus: it's naturally vegan, high-protein, and made almost entirely with pantry staples!

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*A bowl of bold, tangy chickpea curry that'll make your kitchen smell like magic.*

I love this dish for how unfussy it is. You can use canned chickpeas to keep things simple, and the spices are ones you'll likely already have—cumin, coriander, turmeric, and a bit of garam masala to bring that iconic depth. If you have an Instant Pot, it makes this extra easy, but it also works beautifully on the stove. The key to real flavor? Letting the onions caramelize and giving the tomatoes time to break down into a rich sauce before adding the chickpeas.

It tastes amazing right away, but even better the next day as the flavors deepen. I love to serve it over rice, scoop it up with naan, or even spoon it into a bowl and top it with a dollop of dairy-free yogurt and chopped red onion for a cozy, filling lunch.

🍽️ Servings: 4 • 🔥 Calories/Serving: 290

Ingredients

1 tbsp neutral oil (like avocado or vegetable)
1 yellow onion, finely chopped
3 cloves garlic, minced
1 inch piece ginger, grated
1 tsp cumin seeds (or ½ tsp ground cumin)
1 tsp ground coriander
½ tsp ground turmeric
1 tsp garam masala
½ tsp smoked paprika (optional but great)
½ tsp salt, plus more to taste
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup water or vegetable broth
1 tbsp lemon juice (or to taste)
Fresh cilantro, for garnish

Steps

Step 1

Set Instant Pot to Sauté mode (or heat oil in a large skillet on the stove). Add oil and onion, and cook for 5-7 minutes until golden brown.

Step 2

Add garlic, ginger, cumin seeds, coriander, turmeric, garam masala, paprika, and salt. Stir for 1 minute until fragrant.

Step 3

Add diced tomatoes and cook for 3-4 minutes, stirring often, until tomatoes soften and start to break down.

Step 4

Add chickpeas and water or broth. Stir to combine. For Instant Pot: Lock lid, set to Pressure Cook on High for 5 minutes. Quick release pressure. For stovetop: Simmer uncovered for 15-20 minutes, stirring occasionally.

Step 5

Stir in lemon juice, taste, and adjust salt or spice as needed. Garnish with fresh cilantro.

Make it your own!

🥜 Make it creamy
Stir in a splash of coconut milk at the end for a slightly creamy twist.
💛 Boost the greens
Add a handful of baby spinach or chopped kale in the last few minutes of cooking.
🌮️ Spice it up
Toss in a chopped green chili or a pinch of cayenne if you want more heat.
🧁 Add paneer or tofu
Stir in cubes of paneer or tofu for an even heartier bowl.