Chana Masala

Name: Chana Masala
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

12 ingredients

17 steps

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

Directions

1

Heat the oil in a wide skillet.
2

Add the onion and saute until translucent.
3

Add the garlic and continue to saute until the onion is golden.
4

Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water.
5

Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently.
6

This should be moist and stewlike, but not soupy; add a little more water, if needed.
7

Stir in the cilantro and season with salt.
8

Serve on its own in shallow bowls or over a hot cooked grain, if desired.
9

Omit the option of a plain cooked grain; see the menu with Curried Cashew Couscous (page 93).
10

If you choose to serve this with a plain cooked grain, as suggested in the recipe, complete the meal with fresh flatbread and Fruitful Red Slaw (page 177).
11

If time allows, make Apricot Chutney (page 225) as an accompaniment with any menu.
12

Calories: 320
13

Total Fat: 6g
14

Protein: 12g
15

Carbohydrates: 56g
16

Fiber: 6g
17

Sodium: 645mg