Quick and Easy Chana Masala from The Oh She Glows Cookbook
 
Prep time
Cook time
Total time
 
Spiced chickpeas and tomatoes served over hot basmati rice
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tablespoon (15 mL) coconut oil or olive oil
  • 1½ teaspoons (7 mL) cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon (15 mL) minced fresh garlic
  • 1 tablespoon (15 mL) minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1½ teaspoons (7 mL) garam masala
  • 1½ teaspoons (7 mL) ground coriander
  • ½ teaspoon (2 mL) ground turmeric
  • ¾ teaspoon (4 mL) fine-grain sea salt, plus more as needed
  • ¼ teaspoon (1 mL) cayenne pepper (optional)
  • 1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas, drained and rinsed
  • 1 cup (250 mL) dry/uncooked basmati rice, for serving
  • Fresh lemon juice, for serving
  • Fresh cilantro, chopped, for serving
Instructions
  1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
  3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
  4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.
Notes
Tips: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth. Stir this back into the curry to thicken.
For a grain-free option, serve the chana masala atop a baked potato.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.
Recipe by Vegan Yumminess at http://veganyumminess.com/quick-and-easy-chana-masala/