One-Pot Tomato Chana

A simple one-pot tomato chickpea stew with Gulf spices, fresh coriander and lemon, built from pantry ingredients for an easy meat-free meal.

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This is a practical pantry recipe rather than a formal Emirati classic. Its warm Gulf-style spice profile makes it useful when you want a quick meat-free dinner from tins and everyday vegetables.

Ingredients

• 800 g canned chickpeas (2 x 400 g cans, drained and rinsed)
• 1 onion (finely diced)
• 4 garlic cloves (minced)
• 15 g fresh ginger (finely grated)
• 400 g chopped tomatoes (1 can)
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 1 tsp baharat
• 0.25 tsp black pepper
• 1 tsp fine salt (or to taste)
• 250 ml water
• 3 tbsp fresh coriander (chopped)
• 1.5 tbsp fresh lemon juice

Step-by-step method

1. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 6–7 minutes until soft and lightly golden.
2. Add the garlic and ginger and cook for 30 seconds, then add cumin, coriander, turmeric and baharat. Stir for another 30 seconds so the spices become fragrant without burning.
3. Add the tomato paste and cook for 1 minute, then stir in the chopped tomatoes, salt and black pepper.
4. Simmer the tomato base for 8–10 minutes until it thickens and the raw tomato smell softens. If it begins sticking, add a splash of the measured water.
5. Add the chickpeas and remaining water. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes.
6. Mash about one cup of the chickpeas against the side of the pot with a spoon. Stir them back in to thicken the sauce naturally while keeping most chickpeas whole.
7. Taste and adjust salt and spice. Turn off the heat and stir in the lemon juice and most of the coriander.
8. Rest for 5 minutes before serving. Finish with the remaining coriander and serve with rice, regag, khubz or a simple salad.