Quick Chana Masala
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Brown Basmati Rice: 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
- Yellow Onion: 1 medium yellow onion, chopped
- Serrano Pepper: 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
- Sea Salt: 1/2 teaspoon fine sea salt, to taste
- Garlic: 5 cloves garlic, pressed or minced (about 1 tablespoon)
- Fresh Ginger: 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
- Cayenne Pepper: Pinch of cayenne pepper (optional!*)
- Fire-Roasted Tomatoes: 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
- Chickpeas: 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
- Lemon Wedges: Lemon wedges, for garnish
- Cilantro: Fresh cilantro, for garnish (optional)
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Visual cue
Once boiling, pour in the rice and give it a stir.
Step help
Watch for
for 30 minutes
Once boiling, pour in the rice and give it a stir.
Keep in mind
Source service instruction
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Source
Quick Chana Masala
Quick Chana Masala
References
This step uses
- 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
- 1/2 teaspoon fine sea salt, to taste
- 1 1/2 teaspoons garam masala**
Full ingredient reference
- 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
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
chopped
- 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
minced (remove ribs and seeds to tame the spice level)
- 1/2 teaspoon fine sea salt, to taste
to taste
- 5 cloves garlic, pressed or minced (about 1 tablespoon)
pressed or minced (about 1 tablespoon)
- 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
- 1 1/2 teaspoons garam masala**
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Pinch of cayenne pepper (optional!*)
- 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
with their juices
- 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
rinsed and drained
- Lemon wedges, for garnish
for garnish
- Fresh cilantro, for garnish (optional)
for garnish (optional)