Chana masala turns a couple of cans of chickpeas into a thick, deeply spiced curry using nothing more exotic than onion, tomato and spices most kitchens already have. Mashing some of the chickpeas as they simmer thickens the sauce on its own, so there's no cream, coconut milk or flour involved. One skillet, pantry ingredients, ready before rice finishes steaming alongside it.

Skillet Chana Masala

Scale

Method

Warm the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly browned at the edges.
7 min
Stir in the garlic and ginger and cook until fragrant, about 30 seconds, then add the cumin, coriander, turmeric, garam masala and chili powder. Toast the spices for a minute, stirring constantly so they don't catch.
2 min
Pour in the crushed tomatoes, scraping up anything stuck to the pan. Simmer until the tomatoes darken and reduce slightly.
5 min
Add the chickpeas, water (or stock) and salt. Bring to a simmer, then mash about a quarter of the chickpeas against the side of the pan to thicken the gravy.
12 min
Simmer uncovered, stirring occasionally, until the sauce clings to the back of a spoon and the chickpeas are heated through. Taste and adjust salt or chili.
6 min
Scatter with the sliced red onion and mint or cilantro, and serve with lemon wedges for squeezing over.

Substitutions

Crushed tomatoes — An equal amount of chopped fresh tomatoes, simmered a few minutes longer to break down.
Canned chickpeas — 3 cups home-cooked chickpeas (from about 1 cup dried), added with a splash of their cooking liquid.
A creamier curry — Replace half the water with coconut milk for a milder, richer sauce.
Spinach lovers — Stir in 2-3 cups baby spinach during the last two minutes and let it wilt into the sauce.

Storing leftovers

Keeps covered in the fridge for up to 4 days; the sauce thickens further as it sits, so loosen with a splash of water when reheating. Freezes well for up to 3 months — thaw overnight in the fridge before reheating gently on the stove.

Questions

How spicy is this?

Mild as written. The chili powder is easy to scale up or leave out entirely if you're cooking for sensitive palates.

What should I serve it with?

Warmed flatbread or rice turns it into a full meal; both soak up the gravy well.

Can I use dried chickpeas instead of canned?

Yes — soak overnight and simmer until tender first, about 60-90 minutes, then proceed with the recipe using 3 cups cooked chickpeas in place of the canned ones.

Why mash some of the chickpeas?

Mashing a portion releases their starch, which thickens the sauce without needing cream or a roux.