Chana Masala

Chana Masala takes about 45 minutes from beginning to end. This recipe makes 4 servings with 389 calories, 17g of protein, and 8g of fat each. For $1.27 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Epicurious has 107 fans. It works well as a main course. A mixture of turmeric, salt, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this Indian dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 98%, this dish is outstanding. Similar recipes include chana masala , how to make south indian chana masala, punjabi chana masalan or punjabi chole masala | easy chana masala, and kala chana curry , how to make punjabi kala chana masala.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden. 2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed. 3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired. 320 Calories, 6 g Total Fat, 12 g Protein: 56 g Carbohydrates, 6 g Fiber, 645 mg Sodium Nutritional analysis provided by Vegan Express Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

 

Step by step:

1. Heat the oil in a wide skillet.

2. Add the onion and sauté until translucent.

3. Add the garlic and continue to sauté until the onion is golden.

4. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

5. Stir in the cilantro and season with salt.

6. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

7. 320 Calories, 6 g Total Fat, 12 g Protein: 56 g Carbohydrates, 6 g Fiber, 645 mg Sodium

8. Nutritional analysis provided by

9. Vegan Express

Nutrition Information:

covered percent of daily need

 

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