Chana Masala
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5.0
3 reviews
Excellent
Chana Masala
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Chana masala is an Indian dish with chickpeas cooked in a spicy tomato sauce full of aromatic spices. This chickpea masala utilizes mostly pantry staples for an easy, vegan, and high protein dinner.
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Ingredients
- 30 ounces canned chickpeas (drained and rinsed (2 cans))
- 4 cloves garlic (grated)
- 1 inch fresh ginger (grated)
- 2 Serrano peppers (sliced [see note #2])
- 1 medium yellow onion (diced (2 cups))
- 3 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kashmiri chili powder (see note #3)
- 1/2 teaspoon kosher salt
- 2 tablespoons oil
- 1 tablespoon water
- 28 ounces crushed fire roasted tomatoes ((1 can))
- 1 tablespoon chopped fresh cilantro + more cilantro for serving
- Serve with basmati rice
Instructions
- In a motar and pestle, add in the garlic, ginger, and serrano peppers. Grind into a paste and set aside. [see note #1]
- In a large skillet over medium heat, add 2 tbsp oil and 2 cups of diced onions. Sauté for 15 minutes until onions have slightly caramelized.
- Add in the garlic, ginger, serrano pepper paste and stir to combine. Sauté for a minute until fragrant. Next add in all of the spices: garam masala, cumin, coriander, turmeric, kashmiri and kosher salt. Mix until the ingredients are coated in the spices. Add 1 tbsp of water to assist the spices distribute. Carefully pour in the crushed fire roasted tomatoes, chickpeas, and 1 tbsp chopped cilantro. Stir to combine. Allow the sauce to come to a boil, then reduce to simmer and cover. Simmer the sauce for 30 minutes.
- While the sauce simmers, cook the basmati rice according to package instruction.
- After the sauce has finished simmering for 30 minutes, stir, taste, and adjust seasoning as necessary. Garnish with fresh cilantro.
Equipments used:
Notes
- If you do not have a motar and pestle, you can use a food processor.
- This dish is meant to be spicy, use 1 serrano pepper if you want less spicy
- If you do not have kashmiri chili powder, substitute 1/4 tsp paprika and 1/4 tsp cayenne
- Leftovers can be kept in refrigerator for up to 4 days
- Sauce can be frozen and kept for a month.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
49g
(16%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.03g
Sodium
1152mg
(48%)
Potassium
987mg
(28%)
Fiber
15g
(60%)
Sugar
10g
(20%)
Vitamin A
596IU
(12%)
Vitamin C
23mg
(26%)
Calcium
164mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1152mg | 48% |
| Potassium | 987mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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