Chana Masala

Photo: Simon Law (sfllaw) from Montréal, QC, Canada · CC BY-SA 2.0 · source

Punjabi-style chickpeas in a deeply browned onion, ginger and tomato gravy with warm spices and a squeeze of lemon. Vegan, pantry-friendly and deeply savory.

Ingredients

• 2 cans chickpeas, drained
• 2 onions, finely diced
• 5 garlic cloves, grated
• 2-inch piece ginger, grated
• 1 jalapeño, minced
• 14 oz crushed tomatoes
• 2 tsp garam masala
• 1 lemon
• cilantro
• 1½ cups basmati or jasmine rice

From your pantry: 3 tbsp oil, 2 tsp cumin, 1 tsp coriander, ½ tsp turmeric, salt.

Instructions

1. Start the rice. Heat the oil over medium and cook the onions with a pinch of salt, stirring, until deep golden brown, 12 to 15 minutes. Don't rush this. It's where the flavor comes from.
2. Add the garlic, ginger and jalapeño for 1 minute, then the cumin, coriander, turmeric and garam masala for 30 seconds.
3. Add the tomatoes and cook until the oil starts to separate at the edges, 5 minutes.
4. Add the chickpeas and 1 cup water. Simmer 10 minutes, mashing a handful of chickpeas to thicken the gravy.
5. Season with salt and lemon juice. Serve over rice with lots of cilantro.

Tip: A splash of the chickpea can liquid makes the gravy extra creamy.

Nutrition per serving

Good for

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