Easy Chana Masala - Gillian Elizabeth
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Quick + Easy Chana Masala Recipe / One pot + 30 Minutes / Vegan + Gluten-free

Easy Chana Masala

This Chana Masala recipe is super quick and delicious, ONE pot and ONLY 30 minutes! I love the traditional Chana masala but I changed it up a little to make it more of a stew rather than a curry like consistency. I don’t typically eat leftovers, because I feel like the freshness of the food leaves and the flavour isn’t as good… This recipe is one of the few exceptions to this. This Chana is even better tasting the day after you make it because as it sits the spices mix even more giving it a richer taste.

 

Chana Masala Recipe - 30 Minute + 1 POT - Vegan + Gluten Free

*TIP: Peeling ginger with a spoon is much easier!*

 

This recipe is:

Hearty

Just the right amount of spice

A little sweet

Rich

Full of fibre and protein

& Perfect for warming during the rest of this cold winter!

 

If you give this recipe a try be sure to take a picture and tag #gillianelizabeth on Instagram. I’d love to see how yours turns out. 🙂

 

Quick + Easy Chana Masala Recipe / One pot + 30 Minutes / Vegan + Gluten-freeQuick + Easy Chana Masala Recipe / One pot + 30 Minutes / Vegan + Gluten-free

 

Easy Chana Masala
Author: 
Recipe type: Entree
Cuisine: Indian, Vegan
Cook time: 
Total time: 
 
Warm + savoury Chana Masala Recipe. Only one pot and 30 minutes required!
Ingredients
  • 2 T olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1 T grated or puréed ginger
  • 1 fresh green serrano pepper, minced or 1 t chili flakes
  • 1 T cumin
  • ¾ t turmeric
  • 2 t coriander
  • 2 t garam masala
  • 1 t smoked paprika
  • 2 cans (19 oz) Can chickpeas
  • 1 28-oz can diced tomatoes
  • 2 t soy sauce*
  • ¾ t pink himalayan salt
  • ½ cup water
  • lemons for servings
  • cilantro for garnish
Instructions
  1. If you’re making rice, start now by soaking the rice.
  2. Heat olive oil on large skillet or in a large pot on medium high. Add onions, cook until lightly browned.
  3. Add garlic, pepper, and ginger, cook for two minutes. Turn burner down to medium-low. Add turmeric, coriander, garam masala, and smoked paprika, continually stir for two minutes.
  4. Add chickpeas, stir in. Continue cooking for five minutes.
  5. Add tomatoes*, water, salt, and soy sauce, stir. Bring to a rolling boil. Reduce heat and simmer (uncovered) on low for 15 mins. Do not stir until the time is up.*
  6. Serve warm, garnished with fresh lemon juice and cilantro. Enjoy as is or serve over cumin rice.
Notes
*Use Tamari for gluten-free option.
*If you don’t want tomato chunks in your chana masala purée until smooth with an immersion blender before adding to pot.
*If you’re making rice finish it while the chana simmers.

 

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