Chana Masala

Name: Chana Masala
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 1 large onion, chopped; 1 2 to 3 garlic cloves, minced; 1 Two 15- to 16-ounce cans chickpeas, drained and rinsed; 1 1 to 2 teaspoons garam masala or good-quality curry powder; 1 1/2 teaspoon turmeric; 1 2 teaspoons grated fresh or jarred ginger; 1 2 large tomatoes, diced; 1 1 tablespoon lemon juice; 1 1/4 cup minced fresh cilantro, or to taste; 1 Salt to taste; 1 Hot cooked grain (rice; 1 quinoa; 1 or couscous); 1 optional

From the kitchen of Carly

Chickpeas simmered in warm spices, tomato, and ginger until they collapse into a creamy, fragrant sauce. This chana masala is comfort food that happens to be plant-based, perfect over rice or eaten straight from a bowl with a piece of naan.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
11 large onion, chopped
12 to 3 garlic cloves, minced
1Two 15- to 16-ounce cans chickpeas, drained and rinsed
11 to 2 teaspoons garam masala or good-quality curry powder
11/2 teaspoon turmeric
12 teaspoons grated fresh or jarred ginger
12 large tomatoes, diced
11 tablespoon lemon juice
11/4 cup minced fresh cilantro, or to taste
1Salt to taste
1Hot cooked grain (rice
1quinoa
1or couscous)
1optional

Instructions

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.