The other day I found myself browsing our recipe archives for one of my favourite quickie meals, chana masala.
Guys. There’s no chana masala recipe!
What. the hell.
I couldn’t believe it, it’s truly a staple at our house. All of the ingredients are always stocked in my pantry, it takes less than 30 minutes to get on the table and it’s a really flipping delicious healthy main.
Basically, it’s got How to Eat written all over it. So we made a video!
A good chana can be as easy or as complicated as you like. No recipe I’ve found is ever the same, other than they contain a tomato and chickpea base, and some aromatic flavours and spices.
This is a no-recipe kind of meal once you’ve made it a few times. While mine turns out slightly different each time, I’ve carefully measured the ingredients to give you an easy time of it for now.
Once you’ve got it, change it to your liking and add a little ‘you’.
Chana Masala (Indian Chickpea Stew)
- 2 tablespoons canola oil
- 2 Medium onions (finely chopped)
- 1 tablespoon minced garlic (about 2 large cloves)
- 1 tablespoon minced or grated fresh ginger (about 1.5 inch piece)
- 1 tablespoon curry powder (your favourite brand)
- 2 teaspoons cumin powder
- 1/4 teaspoon red pepper flakes (more or less to taste)
- 1 can (796mL) whole tomatoes with juices
- 1 can (540mL) chickpeas (rinsed and drained)
||Heat canola oil in a heavy bottomed pot over medium heat, add onions and sauté for about 10 minutes, stirring occasionally, until browned. |
||Add garlic, ginger, curry powder, cumin powder and red pepper flakes and cook for another minute while stirring. |
||Add tomatoes and chickpeas. Bring to a boil, then reduce heat medium low and simmer for 10-15 minutes. Break up any large pieces of tomato with the back of a spoon. |
||Remove from heat, add lemon juice and salt and pepper to taste. |
Serve with rice or your grain of choice and top with cubed avocado and yogurt.