Description
Hearty chickpea curry simmered with warming spices.
Serve over fluffy black rice for a satisfying weeknight meal.
Ingredients
Units
Scale
- 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