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Chana Masala Recipe | What's For Dinner

Ingredients

2 cans (15 oz) canned chickpeas, drained1 large yellow onion, diced1 cup canned crushed tomatoes4 cloves garlic cloves, minced1 tbsp fresh ginger, grated1 tsp ground cumin1 tsp ground coriander1 tsp garam masala1/2 tsp turmeric1/4 tsp cayenne pepper2 tbsp vegetable oil1 tbsp lemon juice2 tbsp fresh cilantro1 tsp salt2 cups steamed basmati rice

Instructions

1

Heat oil in a large pan over medium heat. Cook the onion for 6-7 minutes until golden. Add garlic and ginger, cook 1 minute.

2

Add cumin, coriander, garam masala, turmeric, and cayenne. Stir for 30 seconds until fragrant.

3

Add the crushed tomatoes and cook for 5 minutes until thickened. Add the chickpeas and 1/2 cup water. Simmer for 20 minutes, stirring occasionally.

Tip: For creamier chana masala, mash about a quarter of the chickpeas against the side of the pot. This thickens the sauce naturally.

4

Finish with lemon juice, salt, and fresh cilantro. Serve over basmati rice or with naan.

Nutrition per Serving

320kcal

Calories

14g

Protein

48g

Carbs

10g

Fat

12g

Fiber

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Chana Masala

Ingredients

Instructions

Nutrition per Serving

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