Ingredients
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For the Chana Masala:
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2 cans (15 oz each) chickpeas, drained and rinsed
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of ginger, grated
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2 cans (15 oz each) diced tomatoes (canned or fresh)
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2 tablespoons olive oil
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon garam masala
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1/2 teaspoon turmeric
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1/2 teaspoon paprika (smoked or sweet)
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and pepper to taste
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1 Fresh cilantro leaves for garnish
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For the Bowl:
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1 Cooked brown rice or quinoa
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1 Spinach or kale leaves
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1 Sliced cucumber
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1 Sliced red onion
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1 Lemon wedges
Directions
Serve the Vegan Indian-Inspired Chana Masala over cooked brown rice or quinoa, with a side of fresh spinach or kale leaves, sliced cucumber, red onion, and lemon wedges. Garnish with fresh cilantro leaves.
Adjust the level of cayenne pepper to control the spiciness of your Chana Masala. You can also customize your bowl with additional toppings like yogurt, chopped nuts, or chutney.
Steps
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1
Done
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Heat olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. |
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2
Done
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Add the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant. |
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3
Done
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Stir in the ground cumin, ground coriander, garam masala, turmeric, paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices. |
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4
Done
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Add the diced tomatoes (with their juices) to the skillet. Cook for about 5 minutes, allowing the tomatoes to break down and create a rich sauce. |
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5
Done
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Add the drained chickpeas to the skillet and stir to coat them in the flavorful sauce. Simmer for 10-15 minutes, or until the chickpeas are heated through. |
