Chana Masala Bowls

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 7

Stay focused. Keep the screen awake while cooking.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Ingredients quick view

2 cups canned chickpeas, drained and rinsed

1 medium onion, diced

2 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) diced tomatoes

2 tablespoons olive oil

2 teaspoons garam masala

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

Salt, to taste

Pepper, to taste

2 green onions, sliced

1/4 cup fresh parsley, chopped

Juice of 1 lemon

For a creamier texture, mash some of the chickpeas while cooking.

Adjust the heat by reducing or increasing the amount of red chili powder.

Serve warm for the best flavor.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.