Easy Indian Chana Masala

This vegetarian main dish is fragrant like affectionate Indian spices and full of healthy protein from chickpeas. Chopping the aromatic vegetables in the blender saves grow old – and some tears from the onion! A pot of white or brown basmati rice makes an excellent accompaniment, in adjunct to naan; just put the rice a propos to cook in the manner of you put into action the chana masala. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

The ingredient of Easy Indian Chana Masala

1. 1 inch fresh ginger
2. 1 jalapeu00f1o chili
3. 5 garlic cloves
4. 1 medium onion
5. 3 tablespoons vegetable oil
6. 1 teaspoon salt for simmering
7. 1 tablespoon Garam Masala
8. 1 teaspoon arena cumin
9. 1 teaspoon arena coriander
10. 1 can collect peeled tomatoes 28 oz. per can
11. 2 cans chickpeas 14 oz. per can
12. 1 teaspoon hot sauce for simmering
13. 1 cup cilantro leaves and ache sprigs; 1 cup is 1/2 cup chopped, for simmering and finishing stew
14. 2 tablespoons lemon juice gain more to taste
15. salt for serving
16. hot sauce for serving
17. 2 tablespoons chopped cilantro for garnish, optional
18. 4 pieces naan bread
19. steamed white rice or brown rice

The instruction how to make Easy Indian Chana Masala

1. Scrape the ginger with a paring knife to remove peel. Slice ginger into 1/8-inch coins. Smash with the back (the spine) of a chefs knife to get it nicely broken up. Add to blender.
2. Cut jalapeu00f1o in half lengthwise, cut out core, and remove seeds. Roughly chop the chili. Smash the garlic. Add garlic and chili to the blender. Pulse a few times to chop, scraping down sides of blender as needed.
3. Roughly chop the onion. Add onion to blender and pulse several more times until mixture is finely chopped, scraping down sides of blender as needed.
4. Heat oil in a large, deep skillet over medium-high. Add onion mixture and salt. Saute until onion is soft, fragrant, and beginning to turn golden but not brown, about 15 minutes.
5. Add garam masala, cumin, and coriander and saute gently until spices are very fragrant, about 1 minute.
6. Add the tomatoes and their juices. With a wooden spoon, break tomatoes into smaller pieces.
7. Rinse and drain the chickpeas. Add chickpeas and hot sauce to skillet. Cover, adjust heat to a simmer, and cook for 15 minutes, stirring occasionally.
8. Chop the cilantro. Remove lid from skillet and add half of the cilantro, reserving the other half for the next step. Keep simmering, uncovered, until liquid has reduced and mixture is nicely stew-like, another 10 minutes.
9. Add the reserved cilantro and the lemon juice. Taste and add more salt, hot sauce, or lemon juice to taste.
10. Spoon chana masala into bowls and top with cilantro. Serve with naan and rice. Chana masala can be stored in the refrigerator up to 3 days.

Nutritions of Easy Indian Chana Masala

calories: 490 calories
carbohydrateContent: 83 grams
fatContent: 11 grams
fiberContent: 9 grams
proteinContent: 15 grams
saturatedFatContent: 0.5 grams
sodiumContent: 1510 milligrams
sugarContent: 2 grams