Chana Masala has become a weeknight staple in our house.
There are some very sound reasons for this, namely it’s fantastically flavorful, quick and easy to whip up and only needs one pan to prepare:) Happily there are never any complaints when this is served up. Honestly how often can you say that? I’m always SO grateful when I find a recipe that I can rely on. I really hope you love this as much as we do. My husband and daughter like it served over a bed of basmati rice, I prefer it with a heaping serving of spinach or kale.
What’s the deal with chickpeas?
They’re SO good for you!!!
- Chock with fiber they fill you up and keep you satiated.
- Studies show they protect against certain cancers, heart disease and diabetes. You can read all about it HERE .
- They’re a great source of vegan protein.
- Nutrients abound in chickpeas, namely manganese, phosphorus, copper, iron and folate.
- They’re very inexpensive!
What do I need to make Chana Masala?
You’ll probably have a lot of the ingredients sitting in your fridge and pantry. If you have the following you’re in good shape, if not here are some links to order if you like.
Please don’t worry if you don’t have all the spices, I’ve made this with just a teaspoon of cumin and without the ginger, turmeric, coriander and garam masala and it was still excellent!
It’s nice to add something green at the end, baby kale, baby spinach, frozen peas or some torn up Swiss chard. Add what you like to eat!
A delicious one pot wonder of a meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
3 –4 tablespoons vegetable stock
1 large yellow onion, peeled and finely diced
1 teaspoon kosher salt
3 sticks celery, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon curry powder OR garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric
1, 15 oz cans chickpeas, drained and rinsed
1, 28 oz can crushed tomatoes
2 cups best quality vegetable stock
2 cups baby spinach or baby kale
Fresh cilantro and vegan sour cream for serving
Heat the 3-4 tablespoons vegetable stock in a large saucepan or Dutch oven. Add the onion and cook on a medium/low heat until translucent, about 15 minutes.
Sprinkle over the spices, fresh ginger, cumin, curry powder OR garam masala, coriander and turmeric. Stir well.
Add the celery and garlic, cook for a further 3 minutes taking care not to burn the garlic.
Add the chickpeas, combine well making sure the chickpeas are coated in the spices.
Pour in the crushed tomatoes and vegetable stock. Bring to the boil, turn down to a simmer and partially cover the pot. Allow to simmer away for at least 35-40 minutes. Stir occasionally.
Scatter the baby spinach or baby kale into the pot, they will wilt in the heat of the liquid. Stir to combine.
Remove from heat, garnish with plenty of fresh cilantro and a swirl of tofu sour cream if desired.