Chana Masala with Basmati Rice

A fragrant and hearty Indian chickpea curry simmered in a spiced tomato sauce, served with fluffy basmati rice and warm naan bread for a complete, comforting meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.52/serving

Dietary

• Vegan
• Dairy-Free
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• healthy
• spicy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (finely chopped)
• 2 clove garlic (minced)
• 1 piece fresh ginger (1-inch, grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 can crushed tomatoes
• 2 can chickpeas (rinsed and drained)
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 1.5 cup basmati rice (uncooked)
• 2 cup water
• 4 piece naan bread

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated fresh ginger, and cook for 1 minute until fragrant.
3. Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. Pour in the crushed tomatoes, rinsed and drained chickpeas, and vegetable broth. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld.
5. While the chana masala simmers, prepare the basmati rice. In a medium saucepan, combine 1 1/2 cups basmati rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until all water is absorbed. Fluff with a fork.
6. Warm the naan bread according to package instructions.
7. Serve the Chana Masala hot over basmati rice, garnished with fresh cilantro if desired, with warm naan bread on the side.

Notes

Adjust the amount of cayenne pepper to control the spice level according to your family's preference. This dish makes excellent leftovers.

Nutrition (per serving)

• Calories: 520
• Protein: 19.5 g
• Carbohydrates: 94.2 g
• Fat: 9.8 g
• Fiber: 15.5 g
• Sodium: 1350 mg
• Saturated Fat: 1.3 g
• Sugar: 10.3 g