Cheater¿s Chana Masala

Cheaters Chana Masala
Servings: 4


  • 2 15 ounces cans of chickpeas, rinsed and drained
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • One 1-inch piece of fresh ginger, peeled and grated (or 1/2 teaspoon ground ginger)
  • 2 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup water
  • 1 14 ounce can diced tomatoes, drained
  • Salt, to taste
  • 2 tablespoons chopped cilantro
  • 1 teaspoon garam masala
  • Juice of 1/2 lemon
  • Cooked brown rice, plain yogurt, and prepared chutney (optional, for serving)

Make It

1. Heat the oil in a large saucepan over medium-low heat. When it shimmers, add the onion, fresh ginger (if using), and garlic and cook, stirring occasionally, until the onion is translucent but not browned, about 5 minutes.

2. Add the coriander, cumin, cayenne, and ground ginger (if not using fresh) and cook for 1 minute.

3. Add the chickpeas, water, diced tomatoes, and salt to taste and raise heat to medium. Simmer uncovered (if it spatters too much, cover it partially) until the sauce has thickened, 5 to 10 minutes.

4. Remove from heat, then stir in the chopped cilantro, garam masala, lemon juice, and salt to taste.

5. Serve over brown rice and top with a spoonful of yogurt and chutney, if desired.

Nutrition Facts

Servings Per Recipe: 4; Percent Daily Values are based on a 2,000 calorie diet.