Ingredients for Chana Masala
- Olive Oil
- 1 large chopped onion
- 2 teaspoons garlic paste
- Cumin Seed
- 1 teaspoon ground coriander
- Fresh Ginger
- 2 tablespoons garam masala
- Cardamom Pods
- Tomatoes
- Kosher Salt
- Cilantro Leaves
- Cayenne
- 1 (15 ounce) can chickpeas, drained and rinsed
- plain yogurt, optional, for garnish
- Lemon Wedge
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How to Make Chana Masala
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 large chopped onion and sauté until softened, about 5 minutes.
- Stir in 2 teaspoons of ginger paste and 2 teaspoons of garlic paste. Cook for 1 minute more.
- Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of cayenne pepper (adjust to your spice preference). Cook for 1 minute, stirring constantly.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and 1 (15 ounce) can of chickpeas, drained and rinsed. Stir well to combine.
- Add 2 cups of vegetable broth and bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Stir in 2 tablespoons of garam masala, salt to taste, and the juice of 1/2 a lemon. Simmer for another 10 minutes.
- Garnish with fresh cilantro and a dollop of plain yogurt (optional).
- Serve hot over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
26g
Fat
6g
Carbs
20g
