Quick Chana Masala - 20 Dishes

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Quick Chana Masala

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 591kcal

Ingredients:

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.
  • Pour in the rice and give it a stir. Reduce to a low simmer, cover and cook the rice for 20 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
  • Peel and mince ginger.
  • While the rice cooks, in a Dutch oven or large saucepan, heat the coconut oil over medium heat.
  • When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds.
  • Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
  • Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often.
  • Stir in the garam masala, coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
  • Add the whole peeled tomatoes and their juices. 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 and cook for 10 minutes or longer to allow the flavors to develop.
  • Serve over basmati rice, if desired, and garnish with lemon zest and a sprinkle of fresh cilantro.

Nutrition

Calories: 591kcal | Carbohydrates: 106g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 740mg | Potassium: 1115mg | Fiber: 19g | Sugar: 16g | Vitamin A: 565IU | Vitamin C: 37.5mg | Calcium: 198mg | Iron: 8.9mg
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