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Easy Chana Masala

I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and finely chopped, optional
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 3 cups hot cooked brown rice
  • 1/4 cup plain yogurt
  • Minced fresh cilantro

Directions

  • In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute.
  • Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro.
  • Freeze option: Freeze cooled garbanzo bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.


Test Kitchen Tips
  • Simmer the tomato mixture covered so it stays saucy.
  • This is a quick version of a popular Indian and Pakistani dish. Chana refers to the chickpeas.
  • Basmati or long grain rice would also be great with this curry.
  • Nutrition Facts
    3/4 cup chickpea mixture with 3/4 cup rice: 359 calories, 8g fat (1g saturated fat), 2mg cholesterol, 616mg sodium, 64g carbohydrate (8g sugars, 9g fiber), 10g protein.

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