Chana Masala
User Reviews
5
Chana Masala
Description
Chana Masala combines chickpeas with a medley of aromatics including sautéed onions, ginger, green chili, and garlic in a base of turmeric and a blend of warm garam masala spices made from cumin, coriander, cardamom, cinnamon, black pepper, cloves, and nutmeg. The dish uses unsalted butter and vegetable broth to create a savory sauce into which canned chickpeas and diced tomatoes are added and simmered for 30 minutes. This slow cooking blends the spices fully into the sauce.
The flavor is rich and layered, with the garam masala providing warmth and subtle complexity, balanced by fresh green chilies and tangy tomatoes. The texture is hearty from chickpeas and softened onions, with a somewhat saucy consistency perfect for dipping or serving over flatbreads like naan or dosa.
The dish commonly is served warm with Indian breads or rice, making it a filling vegetarian meal option with a well-developed spice profile.
Ingredients
Chickpea Mixture:
- 4 tablespoons butter unsalted
- 1 yellow onion , chopped
- 1 tablespoon ginger finely minced, fresh
- 2 green chili finely minced
- 4 cloves garlic , minced
- 2 teaspoons Turmeric ground
- 1 teaspoon kosher salt
- 2 cups vegetable broth
- 30 ounces chickpeas drained and rinsed, canned
- 14.5 ounces diced tomatoes , not drained
- 1/2 cup cilantro , chopped
Garam Masala:
- 1 tablespoon cumin ground
- 2 teaspoons ground coriander
- 2 teaspoons ground cardamom
- 2 teaspoons cinnamon
- 1/2 teaspoon black pepper coarse ground
- 1/2 teaspoon cloves ground
- 1/4 teaspoon nutmeg
Instructions
Garam Masala:
- Make your garam masala seasoning in a small bowl and stir cumin, coriander, cardamom, cinnamon, black pepper, cloves and nutmeg well.
Garbanzo Mixture:
- Add 2 tablespoons butter and onion to a large dutch oven on medium heat and cook for 5-6 minutes until the onions are translucent, stirring occasionally.
- Add in remaining 2 tablespoons butter, ginger, chilis, garlic, turmeric and salt.
- Add garam masala to your pan and stir well until coated.
- Stir well and cook for 1 minute.
- Add in the vegetable broth, garbanzo beans and tomatoes, stir well and bring to a simmer.
- Lower heat to medium low and cook for 30 minutes.
- Stir in cilantro and serve with flatbread or naan or dosa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 830mg | 35% |
| Potassium | 307mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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