Soups & Stewsminimalistbaker4.8
Easy Chana Masala
30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●food processor
📝 Preparation Steps
1
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
ground cumin1 Tbsp
2
Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
garlic, minced (6 cloves yield ~3 Tbsp)6 clovesfresh ginger, minced2 Tbsp
3
Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
ground coriander1 Tbspchili powder1 tspground turmeric1 tsp
4
Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
chickpeas, slightly drained2 (15-ounce) cans
5
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for ⏱️ 15-20 minutes, or until thick and stew-like. Stir occasionally.
6
In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
ground cumin1 Tbsp
7
When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
chili powder1 tsp
8
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
lemon juice (plus more to taste // optional)2 Tbsp
9
Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.
Nutrition Facts
calories
275 kcal
fat Content
8.5 g
serving Size
1 serving
fiber Content
5.3 g
sugar Content
14.8 g
sodium Content
496 mg
protein Content
9 g
carbohydrate Content
41.1 g
saturated Fat Content
0.6 g
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