Easy Chana Masala
A blend of warm Indian spices, tender chickpeas, and a rich tomato sauce. This spicy and hearty Indian dish is completely vegan and gluten-free. Serve over basmati rice or naan bread.
Ingredients
- 2 tbsp neutral-flavored oil such as vegetable or canola
- 1 medium white onion, diced (1 ¼ cups)
- 3 cloves garlic, minced
- 1-inch fresh ginger, minced
- 1 tsp whole cumin seeds
- ¼ tsp red pepper flakes
- 1 bay leaf
- 1 tsp ground coriander
- ½ tsp amchur (dried mango powder) see notes
- ¼ tsp cayenne pepper (or hot chili powder)
- ½ tsp garam masala
- ¼ tsp turmeric
- 1 tsp salt
- 28 oz. canned whole tomatoes
- 2-15 oz. can chickpeas
Instructions
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In a heavy bottomed pot, heat 2 tbsp oil. Add onion, garlic, ginger, and a pinch of salt. Cook for 4-5 min. until fragrant and translucent.
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Add cumin seeds, red pepper flakes, and bay leaf. Cook for an additional 3 min. Add in the spices and salt. Cook for 4 min. to allow the spices to toast. Pour in canned whole tomatoes. Use a fork to break them up into a chunky sauce. Add in chickpeas. Stir. Cook for 15 min. until tomatoes have slightly reduced and chickpeas are tender. Adjust seasoning with salt and pepper if desired.
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Serve over basmati rice and/or naan bread. Squeeze over a bit of lemon, add fresh cilantro and a dash of red pepper flakes.
Recipe Notes
You can find amchur on amazon, a speciality spice store, or Middle Eastern grocery store. You can also substitute it with tamarind paste, but it wont yield the same, authentic taste to this recipe.