Chana Masala

A classic Indian chickpea stew—flavor-packed, comforting, and deeply healing.

🕒 Prep Time: 10 minutes

🔥 Cook Time: 30 minutes

⏱️ Total Time: ~40 minutes

🍽️ Serves: 4–6

👩‍🍳 Skill Level: Intermediate

🎵 Vibe Check: Bold, cozy, and soul-soothing

🛒 Ingredients

• 3 Tbsp (45 ml) grapeseed oil (or sub coconut oil)

• 1 white or yellow onion, finely diced (110 g)

• 1 Tbsp (7 g) ground cumin

• ¾ tsp sea salt, divided (plus more to taste)

• 6 cloves garlic, minced (3 Tbsp or 16 g)

• 2 Tbsp (12 g) fresh ginger, minced

• ½ cup (30 g) fresh cilantro, chopped

• 2–3 fresh green chilies, sliced with seeds (serrano recommended)

• 1 Tbsp (7 g) ground coriander

• 1 tsp chili powder

• 1 tsp ground turmeric

• 1 (28 oz) can pureed or finely diced tomatoes

• 2 (15 oz) cans chickpeas, slightly drained

• 1 tsp garam masala (DIY blend below if needed)

• 2–3 tsp coconut sugar

• 2 Tbsp (30 ml) lemon juice (plus more to taste)

🥣 Instructions

1. Sauté the Base

   In a large pot over medium heat, warm oil. Add diced onions, cumin, and ¼ tsp salt. Sauté until softened.

2. Make the Aromatic Paste

   Use a mortar and pestle (or mini food processor) to grind garlic, ginger, cilantro, and chilies into a coarse paste. Add this paste to the pot and stir well.

3. Layer in the Spices

   Sprinkle in coriander, chili powder, and turmeric. Stir to coat. If the pan looks dry, add a bit more oil.

4. Add Tomatoes + Chickpeas

   Pour in tomatoes, chickpeas, and the remaining ½ tsp salt. Add ½–1 cup water if needed to reach a semi-thick soup consistency.

5. Simmer It Down

   Increase heat to medium-high to bring to a rolling simmer, then reduce to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and stew-like.

6. Make the Garam Masala (if needed)

   Blend the following into a powder:

   • 2 dried red chilies

   • 1 tsp black peppercorns (or ½ tsp ground)

   • 1 tsp cumin seeds (or ½ tsp ground)

   • 1 tsp cardamom pods (or ½ tsp ground)

   • ½ tsp cloves (or ¼ tsp ground)

   • ⅛ tsp nutmeg

7. Balance the Flavor

   Once stew is thickened and bubbly, taste and adjust: more salt for depth, chili powder for heat, or coconut sugar to balance.

8. Finish + Garnish

   Remove from heat. Stir in lemon juice and garam masala. Let cool slightly. Garnish with fresh cilantro and a squeeze of lemon if desired.

9. Storage Notes

   Keeps 4 days in the fridge, 1 month in the freezer.

🧠 Kitchen Intelligence

Building flavor takes time—just like building resilience. Let the spices simmer, and trust that what you're creating will nourish deeply.

✨ Quick Notes / Swaps / Storage

• No serrano? Sub with jalapeños or crushed red pepper flakes.

• Coconut sugar helps balance intense heat—don’t skip it.

• Serve with brown rice, white rice, or naan.

🪄 Badge of the Day:

Flavor Depth Builder + Cultural Curiosity

🧂 Flavor Notes

Earthy, spicy, aromatic, and layered—this dish brings bold warmth, citrusy lift, and subtle sweetness to the table.

💬 Share the Love

If you make this chana masala, tag @justaquickchef or use #MindsetMeals. We love to see what you’re creating!