Chana Masala
Hearty chickpeas simmered in a fragrant spiced tomato sauce with cumin, coriander, and garam masala. A protein-packed vegetarian staple that is bold, filling, and naturally vegan.
- Total time
- 30 min
- Servings
- 3
- Calories
- 340
- Protein
- 14g
Ingredients
- 800 g canned chickpeas, drained
- 400 g diced tomatoes
- 1 piece onion
- 4 piece garlic cloves
- 1 tbsp fresh ginger
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1.5 tsp garam masala
- ½ tsp turmeric
- ½ tsp chili powder
- 2 tbsp vegetable oil
- 3 tbsp fresh cilantro
- 1 tbsp lemon juice
Instructions
- 1
Heat oil in a large pot over medium heat. Add cumin seeds and sizzle 30 seconds. Add finely diced onion and cook until golden, about 8 minutes.
- 2
Add garlic and ginger paste, cook 1 minute. Add coriander, turmeric, and chili powder, stir 30 seconds.
- 3
Add diced tomatoes and cook down 5 minutes, stirring occasionally, until oil separates.
- 4
Add chickpeas and 0.5 cup water. Simmer 10 minutes. Stir in garam masala and lemon juice. Garnish with cilantro and serve with naan or rice.
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