Chana Masala with Jeera Rice

Name: Chana Masala with Jeera Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Nepali
Ingredients: 1 tablespoon olive oil; 0.25 yellow onion (finely chopped); 0.5 clove garlic (minced); 0.5 ounce fresh ginger (grated); 0.25 teaspoon turmeric powder; 0.5 teaspoon cumin powder; 0.25 teaspoon coriander powder; 1 pinch chili powder; 0.5 cup chickpeas (rinsed, drained); 0.25 cup crushed tomatoes (canned); 1.25 cup water; 0.25 teaspoon salt; 0.5 cup basmati rice; 0.25 teaspoon whole cumin seeds; 0.5 tablespoon fresh cilantro (chopped)

A simple and fragrant Nepali-inspired chickpea curry, simmered in a spiced tomato sauce, accompanied by aromatic cumin-spiced basmati rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Nepali
Difficulty: Easy

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Pescatarian

Ingredients

1 tablespoon olive oil
0.25 yellow onion (finely chopped)
0.5 clove garlic (minced)
0.5 ounce fresh ginger (grated)
0.25 teaspoon turmeric powder
0.5 teaspoon cumin powder
0.25 teaspoon coriander powder
1 pinch chili powder
0.5 cup chickpeas (rinsed, drained)
0.25 cup crushed tomatoes (canned)
1.25 cup water
0.25 teaspoon salt
0.5 cup basmati rice
0.25 teaspoon whole cumin seeds
0.5 tablespoon fresh cilantro (chopped)

Instructions

First, prepare the Jeera Rice: In a small saucepan, heat 1/2 tablespoon olive oil over medium heat. Add 1/4 teaspoon whole cumin seeds and let them sizzle for 15 seconds until fragrant. Add 1/2 cup basmati rice and stir for 1 minute. Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While the rice cooks, start the Chana Masala. In another medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add the finely chopped yellow onion and cook for 3 to 4 minutes until softened. Add the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
Stir in the turmeric powder, 1/4 teaspoon cumin powder, coriander powder, and pinch of chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
Add the rinsed and drained canned chickpeas, crushed tomatoes, and 1/4 cup water to the saucepan. Bring to a gentle simmer, cover, and cook for 5 to 7 minutes, stirring occasionally, allowing the flavors to meld. Season the chana masala with salt to taste.
Fluff the Jeera Rice with a fork. Serve the hot Chana Masala alongside the Jeera Rice. Garnish with chopped fresh cilantro if desired.

Notes

Using canned chickpeas makes this recipe incredibly fast. You can adjust the amount of chili powder for your preferred level of spice. A squeeze of lime juice at the end brightens the flavor.

Nutrition (per serving)

Calories: 520
Protein: 17.5 g
Carbohydrates: 83.1 g
Fat: 13.9 g
Fiber: 12.8 g
Sodium: 810 mg
Saturated Fat: 1.7 g
Sugar: 5.5 g