Recipe: Quick Chana Masala

Ingredients

2 tablespoons coconut oil or extra-virgin olive oil
1 medium yellow onion, chopped
1 medium serrano or jalapeño pepper, minced
½ teaspoon fine sea salt
5 cloves garlic, pressed or minced
1 tablespoon peeled and minced fresh ginger
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
¾ teaspoon ground cumin
½ teaspoon ground turmeric
1 pinch 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, rinsed and drained
as needed none lemon wedges, for garnish
as needed none fresh cilantro, for garnish (optional)

1. Cook the rice by boiling water, adding the rice, and cooking for 30 minutes. Drain and let it steam covered for 10 minutes.
2. In a Dutch oven, warm the oil over medium-low heat, then add the onion, serrano pepper, and salt. Cook until the onion is tender.
3. Add the garlic and ginger, cooking until fragrant, then stir in the spices and cook for another minute.
4. Add the tomatoes and their juices, breaking apart whole tomatoes if used.
5. Increase heat to medium-high, add chickpeas, and simmer for at least 10 minutes, adjusting seasoning as needed.
6. Serve over rice, garnished with lemon wedges and cilantro.

Servings

Calories

250

Total fat

10g

Total carbohydrates

35g

Total protein

12g

Sodium

500mg

Cholesterol

0mg