Chana Masala

Name: Chana Masala
Ingredients: 3 tomatoes, chopped; ¼ tsp (1 mL) turmeric; ½ tsp (2.5 mL) salt; ½ tsp (2.5 mL) garam masala; 1 cup (250 mL) chicken, vegetable, or beef stock or water; 1 cup (250 mL) chicken, vegetable, or beef stock or water; 1 cup (250 mL) chicken, vegetable, or beef stock or water; ¼ cup (60 mL) chopped fresh cilantro (stems too); Steamed rice or couscous, for serving; Steamed rice or couscous, for serving; 4 cups (1 L) cooked chickpeas, or two 19 oz (540 mL) cans, rinsed and drained; 1 cup (250 mL) chicken, vegetable, or beef stock or water; Extra cilantro, for serving (optional—leave out the stems this time); Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 jalapeño or other small chili pepper, seeded and chopped; 3 to 4 garlic cloves, crushed or chopped; 1 onion, chopped; 1 jalapeño or other small chili pepper, seeded and chopped; 1 tsp (5 mL) ground cumin; ½ tsp (2.5 mL) ground coriander; 1 Tbsp (15 mL) grated fresh ginger; 1 tsp (5 mL) paprika

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This spiced chickpea bliss (classic use of a legume, right here) is one of our favourite lunches to eat at our desks. The ingredient list seems daunting, but it’s really a snap to pull together. It gets better with a day or two to hang out in the refrigerator, so it’s the perfect thing to make a big batch of to dip into all week. Make a big pot of brown rice, too—it keeps just as well. If you like your chana masala spicy, add another jalapeño or small chili to bump up the heat.

Ingredients

Lunch
Gluten-free

Ingredients

Method