CHANA MASALA

Chana Masala image

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Provided by Nava Atlas

Categories Onion Tomato Sauté Vegetarian Dinner Spice Chickpea Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala or good-quality curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice, quinoa, or couscous), optional

Steps:

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

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