We love going meat free at least once or twice a week! It’s a great way to do something good for your health and usually meatless meals are super cost effective too! We have a few recipes on rotation from week to week, but one of our favorite time and time again happens to be an Indian dish called Chana Masala. This is a quick and healthy meal that your whole family can enjoy any night of the week! My easy 30-minute chana masala can be whipped up on even the most exhausting of days no problem!
My mom travels to India a few times a year and she always brings me back big bags of spices! Spices like turmeric, cumin, garam masala, and so many more! Lucky for you, these spices are all available in most grocery stores too! This chickpea based meal is super cozy and comforting as we slowly move into the fall food mode, and it will quickly become one of your favorite vegetarian meals to make because of it’s intense and delicious flavors!
I don’t claim that this recipe is as authentic as you would get in India, but this recipe is one that I have finally perfected after trying several different chana masala recipes and it pretty close to the real thing! I honestly can’t believe I haven’t shared this easy recipe with you up until now!
It’s just so good y’all.
With all of the spices, garlic, and ginger, this recipe is so good for your body and your immune system too! There are so many reasons that you need to make this dish as soon as possible, but let’s start with the fact that you probably have most of the ingredients in your fridge and pantry and it truly couldn’t be easier to make!
I hope that you will try this dish out for your family! I know you are going to love it!
If you want more vegetarian recipes, give these a try:
1 28 Oz. Can of Chickpeas
1 28 Oz. Can of Crushed Tomatoes
1/4 Cup Finely Chopped Cilantro (if you can find coriander leaves use those!)
5 Finely Minced Garlic Cloves
2 1/2 Tbsp. Grated Ginger
1 Finely Chopped Jalepeno or other green chile (more if you like if spicy)
1 Finely Chopped Onion
1 Tbsp. Avocado Oil (or other non-flavored oil)
1 Tbsp. Cumin
1 Tbsp. Coriander
1 Tsp. Turmeric
1 Tsp. Garam Masala
1 Tbsp. Coconut Sugar or Brown Sugar (optional)
1 Tsp. Fresh Lemon Juice
1 Tsp. Kosher Salt (more if needed)
1 Tsp. Black Pepper
1/4 Cup of Water
Cilantro (or fresh coriander leaves)
Heat a dutch oven over medium high heat and add avocado oil.
Add onion in and season with 1/2 of the salt and pepper and sauté for 2-3 minutes.
Reduce heat slightly and add in garlic, jalepeno, cilantro and ginger and continue to sauté for another 3-5 minutes.
Add in cumin, coriander, and turmeric at this time and stir to coat veggies and to slight toast the spices for 1 minutes.
Add in crushed tomatoes and cook with the veggies and spices for 2-3 minutes and season with the rest of the salt and pepper.
Add in chickpeas and water and stir to combine.
Bring pot to a simmer and cook for 10-15 minutes until the sauce slightly thickens.
Add in garam masala, coconut sugar, and lemon juice and let cook for another minute.
Taste test and adjust salt and pepper if needed.
Serve over basmati rice and top with yogurt and cilantro.
I love this recipe and I hope that you will too! Make sure to save it and pin it for easy vegetarian meals any night of the week!