Whole Foods Chickpea Masala
Dive into a bowl of comforting, plant-based goodness with this Whole Foods Chickpea Masala recipe—a rich, creamy, and flavor-packed dish that's perfect for busy weeknights or leisurely meals. Featuring tender chickpeas simmered in a fragrant coconut milk-based sauce infused with warm spices like cumin, turmeric, garam masala, and paprika, this recipe delivers layers of authentic Indian-inspired flavors in just under 45 minutes. Fresh aromatics like garlic, ginger, and onions pair beautifully with juicy tomatoes, while a touch of lemon juice and fresh cilantro elevate the dish with a burst of brightness. Serve it over fluffy basmati rice or with warm naan bread for a wholesome, satisfying meal that's naturally vegan, gluten-free, and irresistibly delicious. Packed with protein, vibrant spices, and creamy textures, this easy chickpea masala is a must-try for anyone seeking bold flavors in a simple one-pan recipe.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas (drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1.5 cups Tomatoes (diced or canned)
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- Basmati rice or naan (for serving, optional)
Instructions
Heat olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the diced tomatoes and cook for 3-5 minutes, stirring occasionally. The tomatoes should begin to break down and thicken.
Stir in the ground cumin, coriander, turmeric, paprika, garam masala, and optional red chili powder. Cook for another minute to toast the spices.
Add the chickpeas to the pan and stir to coat them evenly with the spice mixture.
Pour in the coconut milk and add salt. Stir well, then bring the mixture to a gentle simmer.
Lower the heat and let the chickpea masala simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Taste and adjust the salt or spices as needed.
Turn off the heat, stir in the lemon juice, and garnish with chopped fresh cilantro.
Serve hot with basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 50.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
