Description
This creamy, comforting Chickpea Masala is loaded with tender chickpeas simmered in a rich tomato and coconut milk sauce. Bursting with bold spices like garam masala, cumin, and turmeric, this recipe is vegan, gluten-free, and perfect for a quick, satisfying meal.
Ingredients
For the Masala Sauce:
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1 large onion, finely chopped
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 can (15 oz) tomato sauce or crushed tomatoes
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1 cup coconut milk (or heavy cream if not vegan)
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2 tbsp olive oil or coconut oil
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2 tsp garam masala
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1 tsp cumin
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1 tsp paprika
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1/2 tsp turmeric
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Salt and pepper, to taste
For the Chickpeas:
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2 cans (15 oz each) chickpeas, drained and rinsed
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Fresh cilantro for garnish (optional)
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Lemon wedges for serving (optional)
For Serving:
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Cooked basmati rice or naan bread
Instructions
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Cook the Aromatics: Heat oil in a large skillet over medium heat. Add onions and cook for 5-6 minutes until softened. Add garlic and ginger; cook for another 1-2 minutes until fragrant.
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Add the Spices: Stir in garam masala, cumin, paprika, turmeric, salt, and pepper. Cook for 1 minute, stirring to release the spices’ flavors.
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Add Tomatoes & Simmer: Pour in tomato sauce and simmer for 10 minutes until slightly thickened, stirring occasionally.
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Add Chickpeas & Coconut Milk: Stir in chickpeas and coconut milk. Simmer for 10 more minutes, letting the flavors blend.
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Garnish & Serve: Remove from heat, garnish with cilantro and lemon juice if desired. Serve over rice or with naan bread.
Notes
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Use full-fat coconut milk for a richer, creamier texture.
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Adjust spices to your heat preference. Add cayenne or chopped green chilies for extra heat.
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Make ahead and refrigerate for even better flavor the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired