This super fast and filling Channa (Chickpea) Masala is a meatless, one pan wonder and feels like a giant bear hug at the end of a very long day – assuming the hug is from someone you like – thanks to the garam masala, an Indian spice blend that adds big flavor in little time.
Weeknight Channa Masala
- 1 Tbsp coconut or olive oil
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1 Tbsp garam masala
- 2 tsp fresh grated ginger (or 1/2 tsp ground)
- 1 14.5-oz can fire roasted diced tomatoes
- 2 14.5-oz cans chickpeas (with liquid from 1 can)
- 1 bay leaf
- Kosher salt
- 1/4 cup chopped cilantro
- Cooked rice and/or naan
In a large skillet, heat oil over medium heat. Add onion and garlic and cook for 5-7 minutes, or until onions are lightly golden.
Stir in garam masala and ginger and cook 30 seconds. Add tomatoes, chickpeas (with liquid from 1 can), and bay leaf and bring mixture to a boil. Reduce to a simmer and cook, uncovered, for 10 minutes. Season to taste with salt.
Remove from heat and stir in cilantro. Serve over rice or with naan.
Meal Prep Tips
Chop the onion and mince the garlic up to 3 days in advance. Refrigerate in an airtight container.
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