This vegetarian main dish is fragrant with warm Indian spices and full of healthy protein from chickpeas. Chopping the aromatic vegetables in the blender saves time – and some tears from the onion! A pot of white or brown basmati rice makes an excellent accompaniment, in addition to naan; just put the rice on to cook when you start the chana masala. The recipe is a Yummly original created by Martha Holmberg.
- 1 inch fresh ginger
- 1 jalapeño chili
- 5 garlic cloves
- 1 medium onion
- 3 Tbsp. vegetable oil
- 1 tsp. salt (for simmering)
- 1 Tbsp. Garam Masala
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 can whole peeled tomatoes (28 oz. per can)
- 2 cans chickpeas (14 oz. per can)
- 1 tsp. hot sauce (for simmering)
- 1 cup cilantro (leaves and tender sprigs; 1 cup is 1/2 cup chopped, for simmering and finishing stew)
- 2 Tbsp. lemon juice (plus more to taste)
- salt (for serving)
- hot sauce (for serving)
- 2 Tbsp. chopped cilantro (for garnish, optional)
- 4 pieces naan bread
- steamed white rice (or brown rice)
- Scrape the ginger with a paring knife to remove peel. Slice ginger into 1/8-inch coins. Smash with the back (the spine) of a chef's knife to get it nicely broken up. Add to blender.
- Cut jalapeño in half lengthwise, cut out core, and remove seeds. Roughly chop the chili. Smash the garlic. Add garlic and chili to the blender. Pulse a few times to chop, scraping down sides of blender as needed.
- Roughly chop the onion. Add onion to blender and pulse several more times until mixture is finely chopped, scraping down sides of blender as needed.
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|Calories490Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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