Easy, homemade Chickpea Curry traditionally called Chana Masala. This healthy Indian inspired dish is made with with onions, tomatoes, and Indian spices. You can start with a can of chickpeas, boil your beans stove-top or cook them in your Instant Pot. You are going to love this recipe! So easy + flavorful!
Chickpea Curry (Chana Masala):
Garbanzo Beans Simmered in Traditional Indian Spices
Have you ever wanted to make a healthy homemade version of your dish from a restaurant? I have! I tested so many versions of this chickpea curry before I was ready to present this recipe for perfect, easy, healthy Chana Masala!! We eat lots of garbanzo beans here in the MVF kitchen! They are a fabulous little food. Packed with protein and fiber they help stabilize blood sugar and keep you feeling full longer! I am a HUGE fan of chickpeas.
Chana Masala
Chana = chickpea + Masala = southeast Asian spice mixes
Chickpea Curry
Tomatoes, onions, garlic, and ginger combined with chickpeas simmered in turmeric, and spices.
Start With Dry Beans or Canned Garbanzo Beans
This recipe starts with cooked chickpeas that you can cook in your Instant Pot to cut down the cooking time. I buy a big bag of dry garbanzo beans so that I always have them in my kitchen. You could also use canned garbanzo beans.
- Canned Beans: You can use a can of garbanzo beans for this recipe, simply open the top, drain the beans, and add in with the onion + tomato mixture.
- Stove-Top: To cook them stove-top you will need to soak them for 4 hours and simmer in a pot of water for 60 minutes or until soft.
- Instant Pot: To cook Chickpeas in the Instant Pot, place 2 cups dry beans in the pot, 6 cups water, 1 tsp salt (I like Himalayan Pink Sea Salt with this one), press ‘beans’ and adjust time to 45 minutes, when time is up let the steam release naturally. That’s it!
- Need more bean-spiration? Read this: The Vegetarian’s Guide To Beans
Love Indian Food? Me Too!
Head over here: My Vegetarian Family Incredibly Indian Recipes
Chana Masala (Chickpea Curry)
Easy, healthy, quick dinner or lunch. Chickpeas (garbanzo beans) simmered in traditional Indian spices. Protein packed and delicious!
Ingredients
- 3 cups cooked garbanzo beans or 2 cans (see full post for instruction on cooking garbanzo beans in instant pot or stove top)
- 1 tbsp avocado oil
- 2 onions (diced small)
- 2 tsp finely grated ginger
- 3 cloves minced garlic
- 2 cups of diced tomatoes
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tsp salt (more to taste)
- 1/2 tsp red chili pepper powder (more to taste)
- 1 cup water
Directions
- Step 1 Heat oil in a medium pot on medium-high heat, once hot add onions. Sprinkle with 1 tsp salt to prevent burning. Cook for 5 minutes or until onions are translucent. Stir frequently.
- Step 2 Add ginger and garlic, cook another 3 minutes, stirring frequently, add water one tbsp at a time if necessary to prevent mixture from sticking to pan.
- Step 3 Add tomato, cover and cook 3 minutes. Stir frequently during the 3 minutes and ‘smash’ the tomatoes down. By doing this they will simmer down and combine with juices of onions.
- Step 4 Add remaining salt and the other dry spices. Stir to combine.
- Step 5 Once combined, add garbanzo beans and water. Reduce heat to medium and cook uncovered for 10 minutes. Stirring occasionally.
- Step 6 Reduce heat to low, cover and cook another 10 minutes. Careful to monitor water level during this time. Beans can differ and soak up different water amounts. May need to add additional water to obtain desired consistency. You do not want soup but need some amount of retained juices for a traditional curry.
- Step 7 Serve immediately over rice or with Indian breads (naan, roti, chapati).
- Step 8 Store any leftovers in airtight container for up to 7 days. Perfect for lunch box!
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