Description

Craving a quick, flavorful meal that brings the bold, aromatic spices of Indian cuisine to your table? The Easy Chana Masala recipe is your answer! This vegetarian dish features tender chickpeas simmered in a spiced tomato sauce with onions, ginger, and garlic, served over fluffy brown rice with a dollop of yogurt and fresh cilantro.

Ingredients

To make Easy Chana Masala for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this wholesome dish:

Canola Oil (1 tbsp): Used for sautéing, providing a neutral base.
Onion (½ cup, finely chopped): Adds sweet, savory depth.
Fresh Gingerroot (1 tbsp, minced): Brings warm, zesty flavor.
Garlic Cloves (2, minced): Provides aromatic, savory backbone.
Jalapeño Pepper (1, seeded and finely chopped, optional): Adds a mild, spicy kick.
Salt (½ tsp): Enhances overall flavor.
Garam Masala (1 tsp): Delivers warm, complex Indian spice notes.
Ground Coriander (½ tsp): Adds earthy, citrusy depth.
Ground Cumin (½ tsp): Brings warm, nutty flavor.
Diced Tomatoes (1 can, 15 oz, undrained): Forms a tangy, juicy base.
Garbanzo Beans/Chickpeas (1 can, 15 oz, rinsed and drained): Provide hearty protein and texture.
Hot Cooked Brown Rice (3 cups): Fluffy, nutty base for serving.
Plain Yogurt (¼ cup): Adds creamy, cooling contrast.
Minced Fresh Cilantro: Brings fresh, herbaceous finish.

Substitutions and Variations:

Chickpeas: Swap with cannellini beans, black-eyed peas, or lentils.
Diced Tomatoes: Use fresh diced tomatoes (about 2 cups) or crushed tomatoes.
Jalapeño: Replace with a pinch of red pepper flakes or skip for a milder dish.
Brown Rice: Substitute with white rice, quinoa, naan, or cauliflower rice for low-carb.
Yogurt: Use Greek yogurt, coconut yogurt (vegan), or sour cream.
Add-Ons: Include spinach, kale, diced carrots, or potatoes for extra veggies.
Gluten-Free: The recipe is naturally gluten-free; ensure canned ingredients are gluten-free (check labels).

Why These Ingredients Matter: The chickpeas offer plant-based protein and fiber, while the tomatoes and spices create a rich, aromatic sauce. The yogurt and cilantro add a cooling, fresh finish, and the rice makes it a filling, balanced meal perfect for vegetarian diets.

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Instructions

Step 1: Sauté Aromatics

In a large skillet, heat 1 tbsp canola oil over medium heat.
Add ½ cup finely chopped onion, 1 tbsp minced fresh ginger, 2 minced garlic cloves, and, if using, 1 seeded and finely chopped jalapeño.
Cook, stirring, for 4–5 minutes until the onion is softened and lightly browned.

Tip: Stir frequently to prevent burning, and finely chop ingredients for even cooking and flavor distribution.

Step 2: Add Spices

Stir in ½ tsp salt, 1 tsp garam masala, ½ tsp ground coriander, and ½ tsp ground cumin.
Cook, stirring, for 1 minute until fragrant.

Tip: Toast the spices briefly to enhance their flavor, but avoid overcooking to prevent bitterness.

Step 3: Simmer the Chana Masala

Add 1 can (15 oz) undrained diced tomatoes and 1 can (15 oz) rinsed and drained garbanzo beans.
Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until flavors are blended.

Tip: Stir gently to keep chickpeas intact, and simmer until the sauce thickens slightly but remains saucy.

Step 4: Serve

Spoon the chana masala over 3 cups hot cooked brown rice in bowls or on plates.
Top each serving with a dollop of plain yogurt (about 1 tbsp) and a sprinkle of minced fresh cilantro.
Serve hot.

Tip: Serve immediately to enjoy the warm, aromatic spices and creamy yogurt at their best.