Weeknight Chana Masala Rice Bowls
An easy one pot chana masala recipe, quick enough for weeknights! I'm turning this into a rice bowl and serving it topped with creamy greek yogurt to cool off some of that chana masala heat!
Servings: 5 -6 servings
Ingredients
- 3 tablespoons ghee oil or butter
- 1 large yellow onion finely chopped
- ½ cinnamon stick 1 bay leaf AND ¼ teaspoon cumin seeds
- 2 teaspoons EACH ginger paste AND garlic paste
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½-1 teaspoon chili powder use cayenne for more heat
- ½ teaspoon salt
- 1 14.5 ounce can crushed tomatoes
- 1 serrano pepper thinly sliced
- ⅓ cup cilantro roughly chopped (plus more for garnish)
- 2 14.5 ounce cans chickpeas, drained (or garbanzo beans)
- 2-3 tablespoons lemon juice
- ½ teaspoon garam masala
For the bowls:
- cooked basmati rice whipped greek yogurt, chopped cucumbers, mango chutney, sliced onions, diced tomatoes, fried pita wedges (or pita chips)
Instructions
- Heat the ghee or oil in a medium sautépan over medium high heat. Add the onions and allow them to brown for 8-10 minutes stirring every 30-45 seconds so the onions brown evenly. After 5 minutes, add the cinnamon stick, bay leaf, and whole cumin seeds. Continue to brown the onions until they are an orangey-brown color.
- Add the ginger and garlic paste and let cook for 30 seconds before adding the spices - turmeric, coriander, cumin, chili powder, and salt. Add the tomatoes along with the sliced serrano, cilantro, and ½ cup of water. Allow the sauce to simmer for 8-10 minutes. If the gravy starts drying out too much, add another ¼ cup of water.
- In go the chickpeas along with another ½ cup of water. Allow the chana masala to come to a full simmer before covering, reducing the heat to low, and allowing it to simmer for 10-15 minutes. You want the chana masala to be thick and stew-like.
- Remove from heat and add the lemon juice (we used all 3 tablespoons) along with the garam masala. Add additional salt or chili powder to taste. Add additional chopped cilantro if desired. Serve on top of basmati rice with greek yogurt, chopped cucumbers, and pita chips or fried pita wedges.
Notes
- To make your own fried pita wedges: heat ¼ cup of oil in a small skillet. Add the pita wedges and allow them to brown on each side, about 1-2 minutes per side. Season with a pinch of salt while warm.
- Leftover chana masala can be covered and stored for up to 5 days.
- 1 (14.5 oz) can of diced tomatoes can be used in place of the crushed tomatoes. Allow an additional 15 minutes (so 25 minutes in total) for step #2. You will also need that additional ¼ cup of water.
