Chana Masala, a vegetarian dish, has quickly become a go-to meal when I’m looking for something quick and easy to make for dinner (it’s also super tasty!).
I’m posting the recipe here because I adapted it from various recipes I found online. Here’s the version I use:
- 1 tbsp coconut oil
- 1 medium onion, minced
- 2-3 cloves garlic, minced
- 2 tsp grated fresh ginger (I keep peeled ginger root in the freezer; it’s easy to take out as needed and grate with a microplane)
- 1 tbsp ground coriander
- 3 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp paprika
- 1 tsp garam masala
- 1 15-oz can diced tomatoes
- 2/3 cup water
- 2 15-oz cans chickpeas, drained and rinsed
- 1/2 teaspoon salt
- Juice of 1 lemon (or several tsp bottled lemon juice)
- Brown rice for serving
- Greek yogurt for serving (optional)
In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, and ginger and cook until golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.
Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together (15-20 minutes). If needed, add more water to get the right consistency. Add salt and lemon juice to taste. Serve with brown rice and a dollop of Greek yogurt.