Chana Masala Chickpea Curry
Looking for a quick chickpea dinner that's healthy, satisfying, and full of flavor? This easy Chana Masala recipe is one of my favorite weeknight meals because it comes together in about 20 minutes using mostly pantry ingredients.
Chana Masala is a warmly spiced chickpea curry that originates in India. My version is simple enough for busy evenings, while still delivering the rich, comforting flavors that make this dish so popular.
It's naturally rich in plant-based protein and fiber, making it a healthy chickpea dinner that will keep you feeling satisfied long after the meal is over.
Whether you're new to cooking with chickpeas or already keep them stocked in your pantry, this easy Chana Masala recipe is a wonderful addition to your regular dinner rotation.
Serve it over brown basmati rice -- or your whole grain of choice -- with fresh cilantro and a squeeze of lemon for a nourishing meal that's both comforting and practical for everyday life.
This healthy chickpea dinner is great for meal prep, and the leftovers taste even better the next day.
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Full recipe below 👇
This recipe yields 6 servings.
🥣 Ingredients
- 1½ cup brown basmati rice (or whole grain of choice)
- 3 cups vegetable broth, divided
- 1 large onion, diced
- 6 cloves of garlic, minced
- 1 Tbsp curry powder
- 1 tsp cumin
- 1 15-oz can fire roasted diced tomatoes (with chilis, if desired, for extra heat)
- 4 15-oz cans chickpeas, drained and rinsed
- 2 Tbsp lemon juice
- ½ cup plain lite coconut milk (or other plant milk of choice)
- 1 Tbsp fermented black garlic granules (or to taste, optional)
- ¼ tsp black pepper (optional)
- ½ tsp dulse (seaweed) flakes (optional)
- ½ tsp turmeric (optional)
- Squeeze of lemon juice (for garnish)
- ½ cup fresh cilantro or parsley leaves (for garnish)
- ¼ cup chopped almonds (for garnish)
Instructions
Cook the brown basmati rice (or grain of choice) according to package instructions.
Heat about ¼ cup of vegetable broth in a large sauté pan over medium-high heat.
Add the diced onion and stir until softening, then add the minced garlic and stir a minute longer, until fragrant.
Add a few more Tbsp of broth, then the curry powder and cumin. Stir well for about 1 minute to let the spices toast and reach full flavor.
Add the diced tomatoes and stir for about 3 minutes. The tomato juice will help deglaze the pan.
Then add the chickpeas and lemon juice.
Add the remaining vegetable broth, and the plant milk. Stir well.
Add the optional fermented black garlic granules, pepper, dulse (seaweed) flakes, and turmeric. Stir well.
Cover the sauté pan, then reduce the heat to medium-low and simmer for 10 minutes. If you have extra time, remove the lid and let the sauce thicken for an additional 5 minutes, stirring occasionally.
Spoon the cooked rice into dinner bowls. Divide the chickpea curry evenly among the bowls atop the rice.
Garnish each with a squeeze of lemon juice, a sprinkling of fresh cilantro (or parsley) leaves, chopped almonds, and a slice of whole grain flatbread, if desired.
Serve and enjoy!
Equipment & Ingredient Notes:
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🌸 Epicurean cutting boards
🌸 Ceramic non-stick cookware
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You can also check out my Amazon Storefront for a pretty complete list of my kitchen equipment recommendations:
You may also enjoy:
👉 Herbed Golden Lentil Soup
👉 Thai Green Curry with Veggies & Tempeh
👉 Red Lentil Pasta Primavera
And if you’d like more delicious whole food plant-based recipes that support an active, vibrant life, be sure to subscribe to the Green Sage YouTube channel and email community.
