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.
- 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.