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Sebastien Laurendeau: "added some chicken this was delicious!easybto fol…" Read More
19Ingredients
60Minutes
490Calories
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Description
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.
Ingredients
US|METRIC
5 SERVINGS
- 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)
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Directions
- 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.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat0.5g3% |
| Trans Fat0g |
| Cholesterol |
| Sodium1510mg63% |
| Potassium490mg14% |
| Protein15g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber9g36% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C30% |
| Calcium15% |
| Iron25% |
* 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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Reviews(27)
Robin W. 10 months ago
I opted to not use blender (less to clean) and went straight to sauté aromatics. Easy, flavorful recipe.
Ronak Abdi a year ago
Very easy and delisious recipie. I added more spices and more garlic and it turned really good.
Jody Ratti 2 years ago
Generally too much tomato, but it has potential as a base. More garlic, and more spice overall and this would be very good.
Brittany Finan 3 years ago
This dish was amazing and so flagrant! I served this with white rice, spicy asian green beans and naan bread. The prep time is long, but worth it!
Althea Christine 3 years ago
I added too much lemon at the end. Otherwise it was a fragrant spiceful, tomato-ey goodness that worked well on top of some butter toast.
Caramel K 3 years ago
Delicious! But next time I would not put the ingredients in the blender. Had to push the ingredients down after every pulse and it puréed the onions. I should have used the food processor or just chopped by hand.
Jana 3 years ago
My first time making an Indian dish! It turned out so delicious! My hubby LOVED it and he’s a tough critic of Indian food as he’s from the UK, so he grew up on Indian dishes! I will definitely make again. And now I’m so fearful of attempting to make Indian dishes at home. Thank you! ❤️
Brian Park 3 years ago
The whole family loved it. Very simple ingredients and easy to make. Add rice and naan and it’s a perfect fast weekday meal
Bonnie Braudway 4 years ago
We visited India last year and have been craving good Indian food. This hit the spot!
Benjamin Horen 4 years ago
loved it. next time i wouldve added quite a bit more chili pepper and ground coriander earlier in the cooking process.