Dinner Tonight: Chana Masala Recipe

Name: Dinner Tonight: Chana Masala Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 tablespoons neutral oil, such as canola; 2 medium onions, minced; 1 clove garlic, minced; 2 teaspoons grated fresh ginger; 1 fresh, hot green chili pepper, de-seeded and minced; 1 tablespoon ground coriander; 3 teaspoons ground cumin or 4 teaspoons cumin seeds, toasted and ground; 1 teaspoon ground turmeric; 2 teaspoons paprika; 1 teaspoon garam masala; 2 cups tomatoes or or 1 15-ounce can of whole tomatoes, chopped; 2/3 cup water; 2 fifteen-ounce cans chickpeas, drained and rinsed; 1/2 teaspoon salt; Juice of 1 lemon

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Chana masala, more than anything else, speaks to the wondrous things Indian cuisine can do with vegetables. I don't think any other cuisine can make dishes as hearty, rich, filling, and, well, meaty with nary an animal protein in sight. If I ever became a vegetarian, I could see myself living exclusively on curry—even more than I already do.

Chana masala is a good staple recipe to add to your repertoire. It's begun like most curries, with ginger and onion, and then adds the spices to the mix to sizzle and marry in the oil, followed by tomato. Chana masala is best when it has an all-important note of sourness to balance the richness. Madhur Jaffrey, whom this recipe comes from via Deb Perelman of Smitten Kitchen, calls for amchoor powder, a tart spice made from unripe mangoes. But I've always had good success with a squeeze of lemon juice instead.

Chana Masala

Dinner Tonight: Chana Masala Recipe

Cook 30 mins

Total 30 mins

Serves 2 servings

2 tablespoons neutral oil, such as canola
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chile pepper, de-seeded and minced
1 tablespoon ground coriander
3 teaspoons ground cumin or 4 teaspoons cumin seeds, toasted and ground
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes or one 15-ounce can of whole tomatoes, chopped
2/3 cup water
Two 15-ounce cans chickpeas, drained and rinsed
1/2 teaspoon salt
Juice of 1 lemon

In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger, and green chile and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.
Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice.

Nutrition Facts (per serving)
723	Calories
23g	Fat
110g	Carbs
29g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	723
% Daily Value*
Total Fat 23g	30%
Saturated Fat 2g	10%
Cholesterol 0mg	0%
Sodium 578mg	25%
Total Carbohydrate 110g	40%
Dietary Fiber 29g	103%
Total Sugars 28g
Protein 29g
Vitamin C 123mg	613%
Calcium 281mg	22%
Iron 14mg	77%
Potassium 1832mg	39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.