Spiced Chickpea Curry | Chana Masala Inspired

This spiced chickpea curry blends bold tomato flavor with warming spices and tender chickpeas, finished with a hint of lemon for brightness. Ready in under an hour and made entirely with simple vegan ingredients, it’s a satisfying one-pot dinner that’s perfect over rice, with naan, or portioned out for meal prep.

Spicy Chickpea Curry | Chana Masala Inspired

Spiced Chickpea Curry Recipe | Chana Masala Inspired

Servings: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Ingredients

• 1 tbsp. (15 ml.) extra virgin olive oil

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp. (6 g.) freshly grated ginger

• 2 tsp. (4 g.) ground cumin

• 1 tsp. (2 g.) ground coriander

• 1 tsp. (2 g.) paprika

• 1/2 tsp. (1 g.) ground turmeric

• 1/4 tsp. (0.5 g.) ground cinnamon

• 1/4 tsp. (0.5 g.) red pepper flakes (optional)

• 1 can (14.5 oz. / 410 g.) diced tomatoes

• 1 can (15 oz. / 425 g.) chickpeas, drained and rinsed

• 1/2 cup (120 ml.) water

• 1/2 tsp. (3 g.) sea salt, or to taste

• Freshly ground black pepper, to taste

• Juice of 1/2 lemon

• Fresh cilantro leaves, for garnish

Directions

1. Heat 1 tablespoon of olive oil (15 ml.) in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.

2. Stir in the garlic and ginger, and cook for 1 minute more, stirring frequently to prevent burning.

3. Add the cumin, coriander, paprika, turmeric, cinnamon, and red pepper flakes (if using). Stir constantly for 30 seconds to bloom the spices.

4. Pour in the diced tomatoes with their juices and stir well to combine. Simmer for 5 minutes to allow the flavors to meld.

5. Add the chickpeas, water, and sea salt. Stir and bring to a gentle simmer. Let cook uncovered for 15 to 20 minutes, stirring occasionally, until the mixture thickens slightly.

6. Season with black pepper and stir in the lemon juice. Taste and adjust seasoning as needed.

7. Serve hot, garnished with fresh cilantro.

   
   

Spice It Up

• Add a pinch of garam masala or amchur (dried mango powder) at the end for a more authentic twist.

• Stir in 1/4 cup (60 ml.) full-fat coconut milk for a creamier curry.

Pairs Well With

• Steamed basmati rice or jeera rice

• Warm vegan naan or roti

• A side of cucumber salad or mango chutney

---

Cucumber Salad with Lemon and Herbs

This crisp cucumber salad brings a refreshing contrast to spiced dishes. It’s tossed in a light lemon dressing with fresh herbs, making it perfect alongside curries, rice bowls, or flatbreads.

Ingredients

• 2 cups (260 g.) thinly sliced cucumber (Persian or English)

• 1/4 cup (30 g.) thinly sliced red onion

• 1 tbsp. (15 ml.) lemon juice

• 1 tbsp. (15 ml.) extra virgin olive oil

• 1/4 tsp. (1.5 g.) sea salt

• 1/8 tsp. (0.5 g.) freshly ground black pepper

• 1 tbsp. (4 g.) chopped fresh dill or mint

• 1/2 tsp. (1 g.) sumac or ground coriander (optional)

Directions

1. In a mixing bowl, combine the sliced cucumber and red onion.

2. In a small bowl, whisk together the lemon juice, olive oil, sea salt, and black pepper.

3. Pour the dressing over the cucumber mixture and toss to coat.

4. Sprinkle in the chopped herbs and optional sumac or coriander. Toss again gently.

5. Let sit for 5 to 10 minutes before serving to allow the flavors to blend.

   
   

Make It Yours

• Add a handful of halved cherry tomatoes or sliced radishes.

• Substitute rice vinegar for lemon juice for a tangier twist.

---

Quick Mango Chutney

This quick mango chutney is a bright, tangy-sweet condiment that lifts every bite. It simmers ripe mango with warm spices and just a touch of vinegar—delicious with curry, samosas, or roasted vegetables.

Ingredients

• 2 cups (330 g.) diced ripe mango (about 2 medium mangoes)

• 1/4 cup (60 ml.) apple cider vinegar

• 1/4 cup (50 g.) coconut sugar or brown sugar

• 1 tbsp. (15 ml.) water

• 1/2 tsp. (1 g.) grated fresh ginger

• 1/4 tsp. (0.5 g.) ground cumin

• 1/8 tsp. (0.25 g.) ground cinnamon

• 1/4 tsp. (1.5 g.) sea salt

• Pinch of red pepper flakes (optional)

Directions

1. In a small saucepan, combine the diced mango, apple cider vinegar, sugar, and water.

2. Add the ginger, cumin, cinnamon, sea salt, and red pepper flakes. Stir well.

3. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the mixture thickens and the mango softens.

4. Use the back of a spoon to gently mash some of the mango chunks for a jammy texture.

5. Remove from heat and let cool. Store in a glass jar in the refrigerator for up to 1 week.

   
   

Spice It Up

• Stir in a pinch of ground cardamom or mustard seeds.

• For a deeper flavor, add 1 tablespoon (15 ml.) of chopped golden raisins while cooking.

Chat Soon!🍴🌿

Simple Meals. Mindful Moves. Daily Wins. It All Starts at the Kitchen Table.