Chana Masala

Name: Chana Masala
Total time: 40 min
Yield: 5 servings
Ingredients: 2 cans (15 oz each), drained chickpeas; 1 large, finely chopped onion; 2 medium, pureed tomato; 4 cloves, minced garlic; 1 inch piece, grated ginger; 2 tablespoons chana masala powder; 0.5 teaspoon turmeric powder; 0.5 teaspoon red chili powder; 2 tablespoons vegetable oil; 0.25 cup, chopped fresh cilantro; to taste salt; 1 cup water

A hearty and tangy chickpea curry, simmered in a rich, spicy tomato-onion gravy.

Indian⏱ 40 min✓ No common allergens

✨ High in fiber✨ Good source of protein✨ Good source of potassium

Ingredients

Chickpeas2 cans (15 oz each), drained
Onion1 large, finely chopped
Tomato2 medium, pureed
Garlic4 cloves, minced
Ginger1 inch piece, grated
Chana masala powder2 tablespoons
Turmeric powder0.5 teaspoon
Red chili powder0.5 teaspoon
Vegetable oil2 tablespoons
Fresh cilantro0.25 cup, chopped
Saltto taste
Water1 cup

Nutrition (per serving, makes 5)

Calories248 kcal

Protein10.1 g

Carbs34.9 g

Fat8.6 g

Fiber10 g

Sugar7.7 g

Sodium567 mg

Vitamin C11.2 mg

Iron2 mg

Calcium83 mg

Potassium512 mg

Estimated values.

Steps

1Heat vegetable oil in a large pan or pot over medium heat, then add chopped onion and sauté until golden brown.
2Stir in minced garlic and grated ginger, cooking for about a minute until their raw aroma disappears.
3Add pureed tomato, turmeric powder, and red chili powder, cooking until the tomato softens and the oil separates from the mixture.
4Stir in the chana masala powder and cook for another minute, ensuring the spices are well combined.
5Add the drained chickpeas along with 1 cup of water and salt, bringing the mixture to a simmer.
6Cover and cook for 10-15 minutes, allowing the flavors to meld, then garnish generously with fresh cilantro before serving.