Lunch · Indian · 15 min
Chana Masala with Spiced Chickpeas and Fresh Cilantro
- Calories
- 601
- Protein
- 28g
- Carbs
- 90g
- Fat
- 9g
Ingredients
- 287.7 g chickpeas
- 1 tsp canola oil
- 40 g yellow onion
- 2 clove garlic
- 1 tsp ginger
- 1 tsp garam masala
- 38.6 g tomato sauce
- 30.2 g spinach
- 0.25 tsp salt
- 9 g cilantro
Method
- 01Soak dry chickpeas overnight in water with a pinch of salt. Drain and transfer to a pot with fresh water, bring to a boil, then reduce heat and simmer for 45-60 minutes until tender. Drain, reserving 220 g cooked chickpeas.
- 02Heat canola oil in a heavy pot over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Cook for 5 minutes until soft.
- 03Add garam masala and stir for 30 seconds until fragrant. Pour in tomato sauce and salt, bringing to a gentle simmer for 3 minutes.
- 04Add cooked chickpeas into the sauce and stir gently to coat. Simmer on low for 10 minutes so flavors absorb.
- 05Fold in fresh spinach leaves and cook for 1 to 2 minutes until just wilted and bright green.
- 06Remove from heat and stir in most of the chopped cilantro. Transfer to a bowl and garnish with the remaining cilantro to serve.
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