Quick & Easy Chana Masala
Servings: 4 people
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 1/2 teaspoons cumin seeds
- 1 yellow onion diced
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced peeled fresh ginger
- 1 green serrano chile pepper seeded, if preferred, and minced
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon fine-grain sea salt, plus more as needed
- 1/4 teaspoon cayenne pepper optional
- 1 28-ounce can whole peeled or diced tomatoes, with their juices
- 1 28-ounce/793-g can chickpeas
- 3 cups cooked basmati rice for serving
Instructions
- In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
- Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
- Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomatoes for texture.
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 20 minutes or longer to allow the flavors to develop.
- Serve over cooked basmati rice.
Notes
Recipe adapted from Oh She Glows, by Angela Liddon