Quick Chana Masala

Serving Size: 10

This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.

Recipe by: Cookie and Kate

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Cutting board, Dutch Oven, Measuring cups and spoons, Sharp Knives

Ingredients

2 cup brown basmati rice cooked according to package directions
4 tablespoon coconut oil
2 yellow onion medium, chopped
2 serrano pepper medium minced
1 teaspoon fine sea salt to taste
10 clove garlic pressed or minced (about 2 tablespoon)
2 tablespoon fresh ginger peeled and minced
3 teaspoon garam masala
3 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1 teaspoon ground turmeric
pinch cayenne pepper optional
56 ounce canned fire-roasted crushed tomatoes
56 ounce canned chickpeas rinsed and drained

Optional:

2 lemon cut into wedges
1 bunch fresh cilantro

Instructions

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.
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.
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.
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).
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.
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.

Reheating Instructions

Heat in the microwave on medium-high power or until heated though, or on the cooktop.

Nutrition