Food 
VEGAN CHANA MASALA
Ingredients
- 2 cans of chickpeas drained and rinsed
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2 tomatoes chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1/4 cup water
- Fresh coriander leaves chopped (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
- Add the ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
- Add the chickpeas and water to the pot. Stir well to combine.
- Reduce the heat to low and simmer for 15-20 minutes until the chickpeas are tender and the sauce has thickened.
- Serve the chana masala hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.
Notes
NUTRITIONAL FACTS:
Calories: 285 | Total Fat: 7g | Total Carbohydrates: 44g | Dietary Fiber: 11g | Protein 12g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
