Description
Full of flavor, this 30 minutes Chana Masala recipe is quick, easy, and great served over basmati, jasmine or brown rice, or quinoa.
Ingredients
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 1 large yellow onion, diced
- 4 - 5 cloves garlic, minced
- 1 - 2 serrano chili peppers, seeds removed and diced
- 2 tablespoons fresh ginger, grated or minced
- 2 teaspoons garam masala
- 1 teaspoon EACH ground coriander, cumin and turmeric
- 1 cinnamon stick
- 2 cans (15oz) chickpeas, drained and rinsed (or 3 - 4 cups fresh cooked)
- 1 can (28oz) diced tomatoes with juices
- 1/4 cup water, + more as needed
- 2 small lemons or limes, juice of
- mineral salt & pepper to taste
- grain of choice: rice, quinoa or couscous (optional)
optional garnish
- 1 bunch cilantro
- lemon or lime wedges
- sliced cherry tomatoes
- arugula
Instructions
Prep: Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chili. This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too.
Saute: In a dutch oven, heat oil over medium heat and saute the onions until translucent, add the garlic, ginger, chili and spices and saute for 30 seconds to 1 minute.
Cook: Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice.
Serve: Serve with grain of choice and optional garnish. And for scooping and soaking, this easy Vegan Naan is perfect!
Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.
Serves 4 – 6
Notes
If you don’t have garam masala on hand, you can still pull off a flavorful stew replacing garam masala with:
- 1 + 1/2 teaspoons cumin and 1/2 teaspoon allspice
- In place of a cinnamon stick, use a tiny pinch of cinnamon
- If you don’t have turmeric, it’s fine to omit it
In place of using 1 or 2 serrano chili peppers, 1 jalapeno (whatever size you prefer) will work too.
RECOMMENDED EQUIPMENT: This fine grater (affiliate link) is great for grating ginger, cinnamon sticks and garlic.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Entree
- Cuisine: Gluten Free, Indian, Vegan