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Quick Chana Masala
Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●stove
- ●saucepan
- ●dutch oven
- ●oven
- ●wooden spoon
📝 Preparation Steps
1
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for ⏱️ 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for ⏱️ 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
2
Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about ⏱️ 5 minutes.
3
Add the garlic and ginger, and cook until fragrant, about ⏱️ 30 seconds to ⏱️ 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
garlic, pressed or minced (about 1 tablespoon)5 cloves(14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained2 cans
4
Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices1(14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained2 cans
5
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for ⏱️ 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
6
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
(14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained2 cansFresh cilantro, for garnish (optional)
Nutrition Facts
calories
410 calories
fat Content
8.7 g
fiber Content
14.2 g
sugar Content
12 g
sodium Content
899.5 mg
protein Content
15 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
73.3 g
saturated Fat Content
3.2 g
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