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Simply Delicious Chana Masala

A quick and easy 30-minute chana masala recipe packed with spices, cilantro, and green chili, resulting in a mouthwatering and healthy plant-based meal.
3
30 min
TOTAL TIME
368
CALORIES
$1.02
PER SERVING
Simply Delicious Chana Masala
Directions
9 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Heat a large pot over medium heat and add grape seed oil, diced onion, ground cumin, and 1/4 teaspoon of sea salt.
2
In a small food processor, combine minced garlic, minced ginger, chopped cilantro, and sliced green chilies. Pulse until a rough paste is formed, then add to the pot with the onions.
3
Add ground coriander, chili powder, and ground turmeric to the pot, stirring to coat the onion mixture.
4
Pour in the pureed or finely diced tomatoes, slightly drained chickpeas, and the remaining 1/2 teaspoon sea salt. If the mixture seems too thick, add up to 1 cup of water.
5
Bring the mixture to a rolling simmer over medium-high heat, then reduce the heat to low or medium-low and maintain an uncovered simmer for 15-20 minutes, stirring occasionally, until thick and stew-like.
6
Taste the chana masala and adjust seasonings as needed. Add more salt, chili powder, or brown sugar as desired.
7
Remove the pot from heat, and stir in lemon juice and garam masala.
8
Allow the chana masala to cool slightly before serving. Garnish with fresh cilantro and lemon wedges.
9
Serve the chana masala on its own or over rice, cauliflower rice, or roasted sweet potatoes and broccoli. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Health Info
Macros
102g
CARBS
16g
FAT
31g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Frequently Asked Questions
What is Chana Masala?
What ingredients are needed to make Chana Masala?
Do I need to soak the chickpeas before cooking them for Chana Masala?
Can I use different spices or adjust the level of heat in Chana Masala?
How do I prevent the chickpeas from getting mushy?
Can I make Chana Masala ahead of time and store it in the refrigerator or freezer?
What are some common mistakes to avoid when making Chana Masala?
What can I serve with Chana Masala?