Chana Masala
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Chana Masala
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This easy chana masala recipe is a healthy, satisfying vegan meal! Serve the flavorful chickpea curry over rice or scoop it up with warm naan.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 2 garlic cloves grated
- ½ teaspoon grated fresh ginger
- Heaping 1 teaspoon sea salt
- ½ cup water
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas drained and rinsed
- ½ cup chopped fresh cilantro plus more for serving
- 1 teaspoon fresh lemon juice plus more for serving
- Cooked brown rice or white rice for serving
- whole milk Greek yogurt for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
- Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water.
- Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
- Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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