Quick Chana Masala

cookieandkate.com

ilv2p8nt

1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)

2 tablespoons coconut oil or extra-virgin olive oil

1 medium yellow onion, chopped

1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)

½ teaspoon fine sea salt, to taste

5 cloves garlic, pressed or minced (about 1 tablespoon)

1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)

1 ½ teaspoons garam masala**

1 ½ teaspoons ground coriander

¾ teaspoon ground cumin

½ teaspoon ground turmeric

Pinch of cayenne pepper (optional!*)

1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices

2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained

Lemon wedges, for garnish

Fresh cilantro, for garnish (optional)

Cook Mode Prevent your screen from going dark

Directions at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer