Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Chana Masala
Chana masala is an Indian dish with chickpeas cooked in a spicy tomato sauce full of aromatic spices. This chickpea masala utilizes mostly pantry staples for an easy, vegan, and high protein dinner.
servings
Ingredients
- 30 ounces canned chickpeas (drained and rinsed (2 cans))
- 4 cloves garlic (grated)
- 1 inch fresh ginger (grated)
- 2 serrano peppers (sliced [see note #2])
- 1 medium yellow onion (diced (2 cups))
- 3 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kashmiri chili powder (see note #3)
- 1/2 teaspoon kosher salt
- 2 tablespoons oil
- 1 tablespoon water
- 28 ounces crushed fire roasted tomatoes ((1 can))
- 1 tablespoon chopped fresh cilantro + more cilantro for serving
- Serve with basmati rice
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a motar and pestle, add in the garlic, ginger, and serrano peppers. Grind into a paste and set aside. [see note #1]
- In a large skillet over medium heat, add 2 tbsp oil and 2 cups of diced onions. Sauté for 15 minutes until onions have slightly caramelized.
- Add in the garlic, ginger, serrano pepper paste and stir to combine. Sauté for a minute until fragrant. Next add in all of the spices: garam masala, cumin, coriander, turmeric, kashmiri and kosher salt. Mix until the ingredients are coated in the spices. Add 1 tbsp of water to assist the spices distribute. Carefully pour in the crushed fire roasted tomatoes, chickpeas, and 1 tbsp chopped cilantro. Stir to combine. Allow the sauce to come to a boil, then reduce to simmer and cover. Simmer the sauce for 30 minutes.
- While the sauce simmers, cook the basmati rice according to package instruction.
- After the sauce has finished simmering for 30 minutes, stir, taste, and adjust seasoning as necessary. Garnish with fresh cilantro.
Notes
- If you do not have a motar and pestle, you can use a food processor.
- This dish is meant to be spicy, use 1 serrano pepper if you want less spicy
- If you do not have kashmiri chili powder, substitute 1/4 tsp paprika and 1/4 tsp cayenne
- Leftovers can be kept in refrigerator for up to 4 days
- Sauce can be frozen and kept for a month.
Nutrition Information
Calories: 342kcal (17%), Carbohydrates: 49g (16%), Protein: 15g (30%), Fat: 12g (18%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Sodium: 1152mg (50%), Potassium: 987mg (28%), Fiber: 15g (63%), Sugar: 10g (11%), Vitamin A: 596IU (12%), Vitamin C: 23mg (28%), Calcium: 164mg (16%), Iron: 6mg (33%)