Description
This delicious chickpea dish is spiked with Indian spices. Easy to make, this week night dinner just simmers on the stove until you’re ready. Serve with rice or your favorite protein. *Inspired by Oh She Glows cookbook.
Ingredients
Scale
- 1 cup of rice (cooked according to package instructions)
- 1 tablespoon of olive oil to coat the pan
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, peeled and grated finely
- 1 jalapeño, with or without seeds according to your heat preference
- 2 teaspoons of dried cilantro/coriander
- 2 teaspoons of garam masala
- 1 teaspoon of ground turmeric Pinch of cayenne pepper if you desire Salt and pepper
- 1 –28 ounce can of crushed organic tomatoes (entire can with juice)
- 1 – 14 ounce can of chickpeas (rinsed and drained)
- 1 handful of fresh cilantro leaves for garnishing
Instructions
- Add oil to your large pan over medium heat. Then add your onions, garlic, ginger and jalapeño. Cook until tender, about 4 minutes or so.
- Then add your spices. Give it a good stir so that everything is coated well. Then add your crushed tomatoes and chickpeas. Stir until blended and then lower the temperature to the lowest setting and cover.
- Let simmer until you are ready to plate.
- When plating – place a large spoonful of rice on the bottom of each plate leveling it off and making a “bed” for the Chana Masala. Then spoon the chickpea mixture over the top.
- Top with some fresh cilantro leaves for garnishing. Serve along with naan or as I did with some African millet bread.
- Category: Main
- Cuisine: Indian