Chana Masala with Rice
Hearty chickpeas in a tangy tomato sauce with warm spices, the vegetarian powerhouse that turns simple canned beans into restaurant magic.
Ingredients (serves 4)
- 2 cans chickpeas
- 1 onion
- 1 cup canned tomatoes
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp garam masala
- 1 tsp cumin
- 0.5 tsp cayenne
- 2 tbsp olive oil
- 1 tsp salt
- Lemon juice
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Save this recipeInstructions
- 1
Drain and rinse chickpeas. Heat oil in a large pan over medium-high heat. Sauté diced onion until golden, about 5 minutes.
- 2
Add minced garlic and ginger, cook 1 minute until fragrant. Stir in garam masala, cumin, and cayenne, cook 1 minute.
- 3
Add canned tomatoes and chickpeas with 0.5 cup water. Simmer uncovered for 12-15 minutes, stirring occasionally.
- 4
Season with salt and a squeeze of lemon juice. The sauce should be thick and flavorful.
- 5
Serve over steamed basmati rice with a dollop of yogurt and fresh cilantro on top.
