Quick Chana Masala

Name: Quick Chana Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian, Asian
Ingredients: 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals); 2 tablespoons coconut oil or extra-virgin olive oil; 1 medium yellow onion, chopped; 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level); 1/2 teaspoon fine sea salt, to taste; 5 cloves garlic, pressed or minced (about 1 tablespoon); 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece); 1 1/2 teaspoons garam masala**; 1 1/2 teaspoons ground coriander; 3/4 teaspoon ground cumin; 1/2 teaspoon ground turmeric; Pinch of cayenne pepper (optional!*); 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices; 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained; Lemon wedges, for garnish; Fresh cilantro, for garnish (optional)

Instructions

Prep:15minCook:20min

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.

Quick Chana Masala

Nutrition balance score

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Ingredients

Instructions

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