In the spirit of meatless meals, I decided to tried a traditionally vegetarian Chana Masala. If you’re unfamiliar with Indian dishes, Chana Masala is basically chickpea curry. It’s a nutritious, spicy, savory, and wholly satisfying meal. You won’t even miss the meat — I promise! It’s so easy to make — the most challenging part is finding the spices in the supermarket, but even that is not too difficult.
I’ll admit I wasn’t prepared for how hot the garam masala (pre-mixed Indian spice blend) would be. When I first tasted it, I thought there was no way my kids would eat it. Always determined to prove me wrong, they both licked their plates.
Simple Chana Masala
(adapted from Everyday with Rachel Ray, October 2011)
- 2 tbsp vegetable oil
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp. grated fresh ginger (can use powdered)
- 2 tsp. garam masala
- 2 large tomatoes, chopped (about 3 cups)
- 3 tbsp. chopped cilantro
- Salt
- 2 cans (15 oz. each) chickpeas rinsed
- 1 tbsp. fresh lime juice
1. Heat the oil in a saute´ pan on medium heat. Cook the onions until soft, about 5 minutes, then add the garlic for another 3 minutes.
2. Stir in the ginger and garam masala. Cook for 1 minute.
3. Add the tomatoes, 1 tbsp cilantro, and a pinch salt, and simmer on low for 5 minutes.
4. Add the rinsed chickpeas and simmer 10 more minutes, until thick and saucy.
Just before serving, add the cilantro and lime juice. Serve with Naan bread or saffron rice.
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