Indian-inspired · curry plate
Quick Chana Masala with Naan
Chickpeas simmer in a warmly spiced tomato sauce and pair with warm naan for a practical pantry dinner.
Total time30 min
Hands-on18 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat oil in a deep skillet. Cook onion with 1/2 teaspoon salt until soft, 6 minutes. Add garlic, ginger, and garam masala for 30 seconds.
- 02
Add tomatoes, chickpeas, and 1 cup water. Simmer uncovered for 15 minutes, lightly mashing some chickpeas.
- 03
Finish with lemon juice and adjust the salt and spice.
- 04
Warm the naan and serve it alongside the chana masala.
Make it work
Useful swaps
- Choose dairy-free naan to make the meal vegan.
- Serve with rice instead of naan for a gluten-free meal.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
