This Chana Masala recipe defines almost entirely the purpose of this blog; to make and spread easy, healthy, flavorful, and $reasonable$ meals. I know, I know…adjective overload but let me break it down for you.
Easy: I’m constantly scouting for meals that can be made ahead and simply re-heated for those busy weeknights. This Chana Masala is easy to make under 40 minutes, takes almost no effort, and tastes even better after a couple a days.
Heathy: Chana Masala’s main ingredient is chickpeas which are naturally low in fat, high in fiber, and rich in vitamins and minerals. Need say NO MORE!
Flavorful: The sauce is beyond good. It’s a perfect blend of spices, tomato, cream, and butter. Silky, tangy, and spicy. And it works perfectly with chickpeas.
Reasonable: Either you choose to buy them uncooked or in a can, Chickpeas are cheap. It is definitely a great deal for the amount of protein and nutrition that they offer.
Ok, so here are some notes about this recipe.
I used dry chickpeas, which I soaked in water overnight, rinsed and drained, and continued to rinse until it was time to cook them. Soaking reduces the cooking time and helps with digestion as it removes anti-nutrients common in legumes. But, of course, this recipe works with can chickpeas as well which eliminates those steps.
There are cleaner and healthier Chana Masala recipes out there. This one is as clean as my family and I can handle. YES I used heavy cream and butter and NO I don’t know if alternatives could provide the same deliciousness.
If you are crazy busy and want a meal to come home to, I would use the slow cooker. Just add in all the ingredients to the slow cooker in the morning (except for the cream that you can add right before serving.)
Chana Masala
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, chopped
- 1-2 garlic cloves, minced
- 30 ounces cooked chickpeas or two 15- to 16-ounce cans chickpeas, drained and rinsed
- 1 medium potatoes (cubed)
- 2 tsp garam masala powder
- 1/2 tsp turmeric
- 1 tbsp grated fresh ginger
- 1 can of stewed tomatoes (whole or diced and NOT drained)
- 1/4 cup heavy cream
- salt to taste
- Hot cooked grain (rice, quinoa, or couscous), optional
- Minced fresh cilantro to taste
Instructions
- Melt butter with the oil in large pot (or saucepan) over medium-high heat. Add onions, a pinch of salt, and sauté for about 5 minutes, until translucent, stirring every so often. Add garlic and sauté for 1 minute, until fragrant.Add ginger and all the spices and sauté for 30 seconds.
- Add the can of diced tomatoes and chickpeas. Bring to a low simmer, and cook for 10-12 minutes, stirring every now and then until liquid evaporates a bit. Remove from heat.
- Add the heavy cream and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
- Take a taste and adjust seasoning as needed.
- Sprinkle with chopped fresh cilantro (or parsley) and serve on its own or over hot cooked grain.