One Pot Chana Masala

Chana Masala is one of my favorite plant based meals and I love that it can be made in one pot. This recipe is not completely “traditional” and has been simplified for those of us with busy lives.

It has tons of flavor, warming spices, and a little kick of protein from the chickpeas.

I like to add yogurt to the top to add a cooling factor and build more protein into the dish. Serve over rice, potatoes or eat as a stew all on its own. 

Instructions

1. Heat a dutch oven over medium heat. Once hot, add coconut oil, onion, cumin, and ¼ tsp salt. Sautee about 3 minutes until fragrant and onions are soft.
2. Add garlic, ginger, green chilies, coriander, chili powder, turmeric and cilantro and stir. Cook about 2 minutes longer.
3. Next add crushed tomatoes, drained chickpeas and the remaining ½ tsp salt.
4. If the mixture looks a little too thick for your liking, add ½ - 1 cup of water. It will cook down some.
5. Increase heat to medium high until it bubbles,, then reduce heat to low and maintain a simmer (uncovered) for 20 minutes, stirring occasionally.
6. In the meantime, if you plan to serve this over rice, go ahead and cook up your rice per the directions on the packaging.
7. When the chana masala is thickened and bubbly, remove from heat and add the brown sugar, garam masala and lemon juice . Stir to mix, then let cool slightly before serving.