Indian-style chickpeas simmered in tomatoes, ginger-garlic paste, and spices are comfort food at its best, so you’re going to want enough for lunches as well as dinner — and this recipe makes plenty. It goes together quickly using canned chickpeas as the base.
Satisfy your sweet tooth with this easy-to-make recipe for Big Batch Chana Masala.
1. Info for Big Batch Chana Masala
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 6
- Calories: 508.86 kcal
2. Ingredients for Big Batch Chana Masala
- 1 red onion (2 cups chopped)
- 3 inches fresh ginger
- 20 garlic cloves (about 1 head)
- 6 Tbsp. canola oil
- 2 tsp. cumin seeds
- 3 Tbsp. ground coriander
- 1 Tbsp. salt (or a little less to taste)
- 2 tsp. ground turmeric
- 2 tsp. garam masala
- 28 oz. diced tomatoes (1 can)
- 62 oz. chickpeas (4-15.5 oz cans)
- 3 cup water
- 1 cup cilantro (leaves and tender stems)
Finely chop the onion. Scrape peel from the ginger with a spoon, then coarsely chop ginger. In a food processor, whirl ginger and garlic together into a smooth paste, scraping the container several times. (You’ll have enough for this recipe plus extra for another use.) Set 2 tablespoons ginger-garlic paste aside and refrigerate remainder, covered, for up to 1 week.
Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the cumin seeds to hot oil. When cumin seeds start to sizzle, add onion. Reduce heat to medium and cook, stirring occasionally, until onion turns golden-brown, 12-14 minutes. Meanwhile, measure seasonings.
Combine the coriander, salt, ginger-garlic paste, turmeric, and garam masala in a small bowl. Add to browned onions in pot and stir well. Cook, stirring, over medium heat, until fragrant, about 30 seconds.
Add the tomatoes to pot and stir well. Increase heat to medium-high and cook, stirring often, until liquid evaporates and masala turns into a loose paste, about 8 minutes.
Rinse the chickpeas well in a colander and drain. Add chickpeas to pot and stir well to combine, then stir in water. Cover and cook over medium-high heat for about 5 minutes to blend flavors.
Coarsely chop the cilantro. Stir chana masala well, then sprinkle with cilantro and serve.