dinner

Chana Masala with Toasted Cumin Rice

Name: Chana Masala with Toasted Cumin Rice
Ingredients: 0.5 cup (90 g) Basmati rice; 1.5 cup (255 g) Chickpeas, canned, drained and rinsed; 0.5 medium (70 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ginger, grated; 0.5 cup (120 g) Diced tomatoes, canned; 0.75 cup (180 ml) Vegetable broth; 1.5 tsp (3 g) Garam masala; 1 tsp (3 g) Ground cumin; 1 tsp (2 g) Ground coriander; 0.5 tsp (1 g) Turmeric powder; 0.25 tsp (0.5 g) Cayenne pepper; 0.5 tsp (3 g) Salt; 1 tbsp (15 ml) Olive oil; 2 tbsp (6 g) Fresh cilantro, chopped, for garnish

Nutrition

628

kcal

Calories

25.5

Protein

77.3

Carbs

23.2

Fat

AI Insight

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Ingredients(15)

Basmati rice0.5 cup (90 g)

Chickpeas, canned, drained and rinsed1.5 cup (255 g)

Yellow onion, finely chopped0.5 medium (70 g)

Garlic, minced2 cloves (6 g)

Ginger, grated1 tsp (2 g)

Diced tomatoes, canned0.5 cup (120 g)

Vegetable broth0.75 cup (180 ml)

Garam masala1.5 tsp (3 g)

Ground cumin1 tsp (3 g)

Ground coriander1 tsp (2 g)

Turmeric powder0.5 tsp (1 g)

Cayenne pepper0.25 tsp (0.5 g)

Salt0.5 tsp (3 g)

Olive oil1 tbsp (15 ml)

Fresh cilantro, chopped, for garnish2 tbsp (6 g)

Instructions

Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Let stand, covered, for 5 minutes. Fluff with a fork.

Toast the cumin: While the rice is cooking, heat a dry small skillet over medium heat. Add 1 tsp whole cumin seeds (from the ground cumin) and toast for 1-2 minutes until fragrant, shaking the pan frequently. Set aside.

Sauté aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Bloom spices: Add the garam masala, ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet. Stir well and cook for 30 seconds until fragrant.

Add tomatoes and chickpeas: Stir in the diced tomatoes and their juices, breaking them up with a spoon. Add the drained and rinsed chickpeas and the vegetable broth. Season with salt.

Simmer the curry: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

Finish and serve: Stir in the toasted cumin seeds. Taste and adjust seasoning if necessary. Serve the chana masala hot over the cooked basmati rice, garnished with fresh cilantro.