Indian · dinner

Chana Masala with Brown Rice

Name: Chana Masala with Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Chickpeas, cooked or canned and drained, 3 cups; Olive oil, 1 tbsp; Onion, finely chopped, 1 large; Tomatoes, pureed, 3 medium; Garlic, 4 cloves; Fresh ginger, grated, 1 tbsp; Green chili, chopped, 1; Cumin seeds, 1 tsp; Ground coriander, 2 tsp; Ground turmeric, 1/2 tsp; Garam masala, 1 tsp; Lemon juice, 1 tbsp; Fresh cilantro, 1/4 cup; Cooked brown rice, 2 cups; Salt, to taste; Red chili powder, 1/2 tsp

Chickpeas in a tangy tomato and onion gravy with warm spices, served over brown rice.

45 min4 servings

40216g70g8g

A pantry chickpea curry that comes together in one pot. The longer it simmers, the better the gravy.

Ingredients

Chickpeas, cooked or canned and drained3 cups
Olive oil1 tbsp
Onion, finely chopped1 large
Tomatoes, pureed3 medium
Garlic4 cloves
Fresh ginger, grated1 tbsp
Green chili, chopped1
Cumin seeds1 tsp
Ground coriander2 tsp
Ground turmeric1/2 tsp
Garam masala1 tsp
Lemon juice1 tbsp
Fresh cilantro1/4 cup
Cooked brown rice2 cups
Saltto taste
Red chili powder1/2 tsp

Steps

Warm the oil in a deep pan and add cumin seeds until they sizzle.
Add the onion and cook for 8 minutes until deep golden. Stir in garlic, ginger and green chili for a minute.
Add the tomato puree, turmeric, coriander, chili powder and salt. Cook until the oil starts to separate from the masala.
Tip in the chickpeas with 1 cup of water. Mash a few against the pan to thicken the gravy.
Simmer for 12 to 15 minutes, then stir in garam masala, lemon juice and cilantro.
Serve over brown rice.

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Adapted from Hebbar's Kitchen