Chana Masala

Name: Chana Masala
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 bay leaf; 2 medium-sized onions, finely chopped; 1 tablespoon finely chopped fresh ginger; 2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online; 2 teaspoons ground coriander; 1 ½ teaspoons salt or to taste; 1 teaspoon ground cumin; 4 medium-sized tomatoes, finely chopped; 4 large whole cardamom pods; 1 teaspoon mango powder; 5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained; lemon wedges; 1 medium-sized tomato, chopped; Chopped fresh cilantro or parsley leaves

CategoryHoliday Cooking, Sides and VegetablesCuisineIndianCooking MethodFeaturedDiets#gluten-free, #vegan

To highlight a special dinner, serve this easy rendition of Indian-style chickpeas with rice and plain yogurt (vegan or dairy).

Ingredients

2 tablespoons vegetable oil

1 bay leaf

2 medium-sized onions, finely chopped

1 tablespoon finely chopped fresh ginger

2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online

2 teaspoons ground coriander

1 ½ teaspoons salt or to taste

1 teaspoon ground cumin

4 medium-sized tomatoes, finely chopped

4 large whole cardamom pods

1 teaspoon mango powder

5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained

Garnish

lemon wedges

1 medium-sized tomato, chopped

Chopped fresh cilantro or parsley leaves

Instructions

In a heavy 3-quart saucepan, place vegetable oil, bay leaf, and onions. Sauté onions until golden.

Add ginger, sauté for 1 minute, and then add all dry spices, except cardamom and mango powder. Add tomato after 1 minute.

Remove cardamom seeds from pods and crush on a flat surface. Stir cardamom and mango powder into onions and tomatoes. Cook over low heat for 2 to 3 minutes.

Add chickpeas and continue cooking until chickpeas are hot, stirring occasionally.

Garnish with lemon wedges, chopped tomato and fresh cilantro or parsley leaves.

Serves 2

Share this recipe

Other Recipes

Indian Pea Cutlets

Paneer Sizzler with Yellow Rice and Veggies

Fruit Kabobs

Green Bean Salad with Miso Dressing

Scandinavian Fruit Slaw

Moroccan Salad

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

2 tablespoons vegetable oil

1 bay leaf

2 medium-sized onions, finely chopped

1 tablespoon finely chopped fresh ginger

2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online

2 teaspoons ground coriander

1 ½ teaspoons salt or to taste

1 teaspoon ground cumin

4 medium-sized tomatoes, finely chopped

4 large whole cardamom pods

1 teaspoon mango powder

5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained

Garnish

lemon wedges

1 medium-sized tomato, chopped

Chopped fresh cilantro or parsley leaves

Directions

In a heavy 3-quart saucepan, place vegetable oil, bay leaf, and onions. Sauté onions until golden.

Add ginger, sauté for 1 minute, and then add all dry spices, except cardamom and mango powder. Add tomato after 1 minute.

Remove cardamom seeds from pods and crush on a flat surface. Stir cardamom and mango powder into onions and tomatoes. Cook over low heat for 2 to 3 minutes.

Add chickpeas and continue cooking until chickpeas are hot, stirring occasionally.

Garnish with lemon wedges, chopped tomato and fresh cilantro or parsley leaves.

Serves 2

Chana Masala

Ingredients Directions

Chana Masala