About this recipe
Chana Masala is a popular vegetarian dish from India. It is made with chickpeas, also known as chana, and a blend of spices and herbs, such as cumin, coriander, turmeric, and garam masala. The dish is often garnished with fresh cilantro and lemon juice.
Chana Masala is a staple dish in many Indian households, usually served with rice, naan bread, or roti. It can be found in restaurants worldwide and is a popular dish among vegetarians and vegans due to its high protein content from chickpeas.
There are many variations of Chana Masala, and different regions of India have their own unique take on the dish. Some recipes include tomatoes, while others use yogurt or coconut milk to create a creamy texture. Chana Masala is a flavorful and nutritious dish that many people worldwide enjoy.
CHANA MASALA INGREDIENTS
- Vegetable oil. You can use any vegetable oil or coconut oil or ghee (there is vegan ghee)
- Onion, ginger, and garlic. Chop the garlic and onion as finely as you can and grate the ginger with a zester (lemon zest grater)
- Spices, I use ground spices, but you can still use seeds. You can get garam masala online or in the spice section of your supermarket. If you want, you can add a teaspoon of turmeric powder.
- Chickpeas. You can use cooked at home or canned. I use a can.
- To make tomato puree, you can use natural or canned tomatoes. If you use natural tomatoes, you have to let them cook longer.
- Green Indian chiles, but if you can’t use jalapeños or serrano chiles, totally optional.
HOW TO MAKE CHANA MASALA
Start by seasoning the garlic and onion. When they begin to brown, add the ginger and spices. Leave for 30 seconds at most.
Add the chickpeas, tomato, and serrano pepper. Let cook for a few more minutes until the chickpeas are heated and combined with the spices mixture. Add salt to taste and mix well.
HOW TO SERVE CHANA MASALA
Serve hot over white rice with fresh coriander leaves and a squeeze of lime juice. You can also serve it with naan on the side. Or, if you want something healthier, serve it over quinoa or brown rice.
Chana masala
Equipment
- 1 10-12 in skillet
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- 1 chopped onion
- 2 garlic cloves, chopped
- 1 piece fresh ginger grated, about a tablespoon
- 3 cups cooked chickpeas, 2 cans drained save the liquid
- 2 cups tomato puree
- 1 serrano chile
- 2 teaspoons Kosher salt
Instructions
- Start by seasoning the garlic and onion. When they are beginning to brown, add the ginger and spices. Leave for 30 seconds maximum.Add the chickpeas, tomato, and serrano pepper. Let cook for a few more minutes until the chickpeas are heated and combined with the spices mixture. Add salt to taste and mix well.
Notes
- Start with a small amount of garam masala and adjust to taste.
- If the consistency is too thick, add a splash of water—about 1/4 cup should do the trick.
- Allow the chana masala to cool completely before transferring it to an airtight container to store leftovers. It will keep in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- When ready to enjoy again, reheat it in a pan with a bit of water or in the microwave. Adjust the seasoning as needed, and finish with fresh cilantro and a squeeze of lemon juice before serving
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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