Dinner · Indian · 15 min
Chana Masala with Brown Rice
- Calories
- 768
- Protein
- 27g
- Carbs
- 103g
- Fat
- 23g
Ingredients
- 0.1196 cup long-grain brown rice
- 300.7 g canned chickpeas
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp fresh ginger
- 0.5 cup canned diced tomatoes
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.25 tsp cayenne pepper
- 0.5 cup vegetable broth
- 0.7929 tbsp extra-virgin olive oil
- 0.5 tsp salt
- 2 tbsp fresh cilantro
Method
- 01Bring 1 cup of water to a boil in a small pot, add the brown rice, cover, and reduce heat to low for 40-45 minutes until tender and liquid is absorbed.
- 02Heat extra-virgin olive oil in a skillet or pot over medium heat. Add chopped yellow onion and sauté for 5-7 minutes until softened.
- 03Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 04Stir in ground cumin, ground coriander, ground turmeric, garam masala, and cayenne pepper, cooking for 30 seconds to toast spices.
- 05Pour in canned diced tomatoes with juice, drained canned chickpeas, vegetable broth, and salt. Bring to a simmer.
- 06Cover and cook on low heat for 20 minutes to meld flavors, lightly mashing a few chickpeas to thicken the gravy.
- 07Serve the hot chana masala over cooked brown rice and garnish with chopped fresh cilantro.
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