Chana Masala
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
teaspoon
cumin seeds
-
1
teaspoon
garam masala
-
½
teaspoon
ground coriander
-
½
teaspoon
ground turmeric
-
¼
teaspoon
ground cardamom
-
a pinch
cayenne pepper
-
2
cloves
garlic, grated
-
½
teaspoon
grated fresh ginger
-
heaping 1
teaspoon
sea salt
-
½
cup
water
-
1 (28-ounce)
can
whole peeled tomatoes
-
3
cups
cooked chickpeas, drained and rinsed
-
½
cup
chopped fresh cilantro, plus more for serving
-
1
teaspoon
fresh lemon juice, plus more for serving
For serving
-
cooked brown rice or white rice
-
whole milk Greek yogurt (optional)
Instructions
- Heat olive oil in a large skillet over medium heat and sauté the onion until soft and browned.
- Add cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne; cook until fragrant.
- Stir in garlic, ginger, salt, and ¼ cup of water.
- Add the tomatoes, breaking them apart, and bring to a simmer; cook until the sauce thickens.
- Stir in chickpeas and remaining ¼ cup of water; simmer until thick, stirring occasionally.
- Mix in cilantro and lemon juice, then serve over rice with optional yogurt and extra cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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