Name: Chana Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion (chopped); 1 teaspoon cumin seeds; 1 teaspoon garam masala; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; ¼ teaspoon ground cardamom; Pinch of cayenne pepper; 2 garlic cloves (grated); ½ teaspoon grated fresh ginger; Heaping 1 teaspoon sea salt; ½ cup water; 1 (28-ounce) can whole peeled tomatoes; 3 cups cooked chickpeas (drained and rinsed); ½ cup chopped fresh cilantro (plus more for serving); 1 teaspoon fresh lemon juice (plus more for serving); Cooked brown rice or white rice; Whole milk Greek yogurt (for serving)

Chana Masala

This easy chana masala recipe is a healthy, satisfying vegan meal! Serve the flavorful chickpea curry over rice or scoop it up with warm naan.

55 min total 15 min prep 40 min cook 4

Instructions

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1 Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
2 Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water.
3 Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
4 Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.