This is one of those dishes that you can make and leave covered on the stove over a very low flame until everyone is home for dinner – so it’s ready when you are! Love when that happens. This way I can grab a shower and my notes and not worry about food prep once the dish is done. You can serve this over zucchini noodles (grain free option), Basmati rice or I paired it with black rice that is gluten free. This dish is vegan and contains no nuts – perfect if you need a dinner idea for a party where people may have various allergies.
Great Meatless Monday dinner option as well but if you prefer – you can always pair this up with your favorite protein.
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Chana Masala with Black Rice
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan
Description
Hearty chickpea curry simmered with warming spices.
Serve over fluffy black rice for a satisfying weeknight meal.
Ingredients
- 1 cups (237 ml) rice
- 1 tbsp (15 ml) olive oil
- 1 yellow onion
- 4 cloves garlic
- 1 tbsp (15 ml) fresh ginger
- 1 jalapeño
- 2 tsp dried cilantro/coriander
- 2 tsp garam masala
- 1 tsp ground turmeric
- Pinch cayenne pepper
- Salt
- Pepper
- 1 (28 ounce) (794 g) can crushed organic tomatoes
- 1 (14 ounce) (397 g) can chickpeas
- 1 handful fresh cilantro leaves
Instructions
- Add oil to a large pan over medium heat.
- Add onions, garlic, ginger, and jalapeño. Cook until tender, about 4 minutes.
- Add spices and stir until well coated.
- Add crushed tomatoes and chickpeas; stir until blended.
- Lower heat to the lowest setting and cover; simmer until ready to plate.
- Place a large spoonful of rice on each plate, creating a bed for the Chana Masala.
- Spoon the chickpea mixture over the rice.
- Garnish with fresh cilantro leaves.
- Serve with naan or African millet bread.
Notes
- For a richer flavor, toast the spices in the oil for 1 minute before adding the onion.
- Substitute coconut milk for half of the crushed tomatoes for a creamier curry.
- Store leftover Chana Masala in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Do I need to soak the chickpeas before making chana masala?
If using dried chickpeas, soak them overnight and cook until tender before adding to the masala. Canned chickpeas can go straight in and save a lot of time. 
What makes black rice a good pairing with chana masala?
Black rice has a slightly nutty flavor and firm texture that holds up well against the bold spiced tomato sauce. It also keeps its shape rather than turning mushy under the stew.
How do I get a deeper, richer flavor in the masala base?
Cook the onions low and slow until they are golden brown before adding ginger, garlic, and spices. That caramelized base is what gives chana masala its depth.
