Editorial sample recipeIndianbeginnervegetarianvegandairy-freeegg-freegluten-freenut-free

Weeknight Chana Masala

Name: Weeknight Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans Canned chickpeas, 400 g each, drained; 1 Onion, finely chopped; 3 cloves Garlic, minced; 1 tbsp Ginger, grated; 400 g Canned tomatoes, crushed; 1 tsp Cumin seeds; 2 tsp Ground coriander; 0.5 tsp Ground turmeric; 1.5 tsp Garam masala; 0.5 tsp Chili powder, adjust to taste; 2 tbsp Neutral oil; 0.5 Lemon, juiced; 1 handful Cilantro (optional); Salt (to taste)

Chickpeas simmered in a spiced tomato and onion sauce — a hearty vegan curry built from pantry staples.

Prep: 10 min
Cook: 30 min
Total: 40 min

AI-generated illustration of Weeknight Chana Masala

AI illustration

Technique to learn

Tempering spices (tadka)

Briefly frying whole and ground spices in hot oil releases their fat-soluble aromas. Watch closely — it takes seconds, and burnt spices turn bitter.

Instructions

Step 1: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds.
Step 2: Add the onion with a pinch of salt and cook for 8–10 minutes until soft and golden.
Step 3: Stir in the garlic and ginger and cook for 1 minute.
Step 4: Add the coriander, turmeric, chili powder and half the garam masala; stir for 30 seconds.
Step 5: Add the tomatoes and cook for 5 minutes until thickened and the oil starts to separate at the edges.
Step 6: Add the chickpeas and 200 ml water. Simmer for 15 minutes, lightly mashing some chickpeas to thicken the sauce.
Step 7: Stir in the remaining garam masala and the lemon juice. Season with salt and top with cilantro.

Cooking tips

Serve with rice or flatbread; check bread labels if you need gluten-free or dairy-free.
Some spice blends are processed alongside allergens such as mustard or nuts; check the packaging if this matters to you.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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