Easy Chana Masala

Name: Easy Chana Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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) garbanzo beans or chickpeas, rinsed and drained; 3 cups hot cooked brown rice; 1/4 cup plain yogurt; Minced fresh cilantro

I love this quick, 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

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) garbanzo beans or chickpeas, 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.

Originally published as Quick Chana Masala (Chickpea & Tomato Curry) in Simple & Delicious October/November 2017