Chana Masala is a classic Indian dish of tender chickpeas swimming in a spicy tomato gravy, usually served with traditional basmati rice of India. You can find Brown Basmati Rice online, as well as in grocery stores around the country. Our local health food store carries it too. We suggest trying it and comparing it to your regular brown rice. You might find you like it more. Not all rice is created equal. Our favorite, for example, is Brown Jasmine Rice, and so we use it for everything. But if you’re not the experimenting type, use your favorite rice with this dish.
The flavors of Chana Masala are heady, and might be startling to someone new to Indian cuisine. We suggest a simple side salad of mixed greens topped with frozen mango chunks (thawed) to help balance the flavors of this dish.
- 1 28 oz can - whole tomatoes
- 1 medium - green chili
- 1 tsp - cumin seeds
- 2 15 oz cans - garbanzo beans, drained (about 3 1/2 cups of cooked garbanzo beans)
- 1/2 cup - water
- 1/4 tsp - finely grated fresh ginger root
- 1 medium - garlic clove, minced or pressed
- 1 tsp - coriander powder
- 1/4 tsp - turmeric
- 1 tsp - garam masala
- 1/4 cup - chopped cilantro
- 8 cups - cooked brown basmati rice (or your favorite brown rice)
- In a blender, process the tomatoes and their juice with the chili until smooth, a few seconds. Set aside.
- Preheat a non-stick skillet over medium heat. When the skillet is hot, add the cumin seeds and stir continuously until they start to toast and become aromatic, about 5-10 seconds. Stir in the tomato-chili mixture, the garbanzos, water, ginger root, garlic, coriander, and turmeric. Cover, and cook for 15 minutes.
- Stir in the garam masala and the cilantro. Salt to taste and serve over brown rice.
Nutrition (per serving): 468 calories, 82% calories from carbohydrates, 12% calories from protein, 6% calories from fat, 11.7g fiber.