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Chana Masala
Indian

Chana Masala

Chickpeas simmered down in a dark, spiced tomato sauce. Cheap, filling, and better on the second day.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • vegetarian
  • cheap
  • healthy
  • meal-prep

Ingredients

For 4 servings

  • chickpeas3½ cup
  • basmati rice2 cup
  • canned diced tomatoes1½ can
  • yellow onion2 piece
  • baby spinach3 cup
  • garlic8 clove
  • fresh ginger4 tsp
  • garam masala4 tsp
  • ground cumin3 tsp
  • ground turmeric1½ tsp
  • tomato paste4 tbsp
  • vegetable oil4 tbsp
  • lemon1¼ piece
  • fresh cilantro4 tbsp
  • salt2 tsp

You'll need

skillet · pot · cutting board

Method

  1. Cook the basmati according to the packet.

    15 min · boil

  2. Fry the onion in oil until it is properly golden, 8 minutes. This is where the sweetness comes from, so do not cut it short.

    8 min · saute

  3. Add garlic, ginger and all the ground spices and fry a minute until fragrant.

    1 min · saute

  4. Stir in the tomato paste and cook it out for a minute — it should darken.

    1 min · saute

  5. Add the tomatoes and drained chickpeas with a splash of water and simmer 12 minutes until thick.

    12 min · simmer

  6. Crush some of the chickpeas against the pan to thicken the sauce, then wilt in the spinach.

    3 min · simmer

  7. Off the heat, add lemon juice and cilantro and check the salt.

    1 min · rest

Serving suggestion

A spoonful of yogurt on top if you want to soften the spice for children.

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