Description
A flavorful and hearty Chana Masala recipe featuring tender chickpeas simmered in a spiced tomato sauce with aromatic spices and fresh vegetables. Perfect served over basmati rice or with pita bread for a satisfying vegan Indian meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 small sweet onion, finely diced
- 1-2 green peppers (jalapeno or serrano), seeds removed and finely chopped
- 5 cloves garlic, finely minced
- 2 tsp ginger paste (or finely minced fresh ginger)
Spices
- 1 Tbsp coriander
- 2 tsp Garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp sugar (optional)
- 1 ½ tsp salt (to taste)
Main Ingredients
- 2 Tbsp oil (avocado or olive oil)
- 3 cups cooked chickpeas (or 2 cans, drained, reserve 1 cup liquid)
- 28 oz pureed tomatoes (canned)
Instructions
- Saute Vegetables: Add oil to a Dutch oven or large pot along with the diced onion and peppers. Cook over medium heat for 2-3 minutes, or until the onion becomes tender. Add the minced garlic and ginger paste and continue sauteing for an additional 30-60 seconds, being careful not to brown them.
- Add Seasonings: Mix in the coriander, Garam masala, cumin, turmeric, sugar, and salt. Cook for 30 seconds, stirring constantly, until the spices become fragrant to release their aromas and deepen the flavor.
- Mix in Tomatoes and Chickpeas: If using canned chickpeas, drain the liquid from the can and reserve 1 cup. Pour in the pureed tomatoes, chickpeas, and ½ cup of the reserved chickpea liquid. Stir everything together until well combined.
- Cover and Simmer: Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for 20-25 minutes, stirring every 5-10 minutes to prevent burning on the bottom of the pot. If desired, add the remaining reserved chickpea liquid to adjust the sauce consistency.
- Serve: Serve the Chana Masala hot over a bed of basmati rice with pita bread on the side. Enjoy your flavorful and nutritious meal!
Notes
- Using freshly cooked chickpeas instead of canned will enhance flavor and texture.
- Adjust the heat by varying the amount or type of green peppers used.
- Sugar is optional and helps balance the acidity of the tomatoes.
- Simmering longer develops deeper flavors; adjust consistency with reserved chickpea liquid as needed.
- This recipe is naturally vegan and gluten-free.
