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5 from 2 votes

Quick and Easy Chana Masala

Made with warming spices and creamy coconut milk, this comforting one-pot meal comes together in less than 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: dinner, lunch
Cuisine: Indian
Servings: 4
Calories: 552kcal

Ingredients

  • 2 tablespoons oil avocado or coconut oil work well; sub 1/4 cup broth for oil-free option
  • 1 onion finely chopped
  • ½ teaspoon salt
  • 2 jalapenos cored and finely chopped
  • 3 garlic cloves minced
  • 1 inch fresh ginger peeled and finely chopped or grated
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala or more, depending on your preferences
  • 15 ounces diced tomatoes
  • 13.5 ounce can coconut milk full-fat, shaken well
  • 2 (15-ounce) cans chickpeas drained and rinsed
  • basmati rice, yogurt and cilantro for serving

Instructions

  • In a large skillet or pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for about 3-5 minutes, until translucent.
  • To the skillet, add the jalapeno, garlic, and ginger. Sprinkle the spices on top (chili powder, turmeric, coriander and masala). Stir to combine and continue to cook for about 5 minutes while stirring constantly and scraping any browned bits from the bottom of the skillet.
  • Next, pour in the diced tomatoes and coconut milk. Reduce to a simmer and cook for 10 minutes, until liquid has reduced by about 1/3. Add the chickpeas and cook until heated through. Serve warm with rice, yogurt and cilantro (optional) and enjoy! 

Nutrition

Calories: 552kcal | Carbohydrates: 15g | Protein: 16g | Fat: 30g | Saturated Fat: 21g | Sodium: 327mg | Potassium: 546mg | Fiber: 12g | Sugar: 7g | Vitamin A: 339IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 4mg