Week 4dinner·35 min·4 servings·easy
Quick Chana Masala Bowls
North India / Punjabi-inspired
Ingredients
- 2 15-oz cans canned chickpeas
- 1 14.5-oz can canned diced tomatoes
- 1 medium yellow onion
- 4 cloves garlic
- 1 tbsp minced fresh ginger
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1.5 tsp garam masala
- 0.75 tsp turmeric
- 1 tsp paprika
- 0.5 tsp chili powder
- 0.5 whole lemon
- 4 cups cooked white or brown rice
- 0.25 cup chopped fresh cilantro
- 1 tsp salt
Steps
- 1Heat oil in a pot over medium. Cook diced onion 6–7 minutes until deep golden.
- 2Add garlic, ginger, cumin, garam masala, turmeric, paprika, and chili powder; cook 1 minute.
- 3Stir in diced tomatoes; simmer 3 minutes. Add drained chickpeas, 3/4 cup water, and salt.
- 4Simmer 12–15 minutes until thick. Finish with lemon juice and cilantro.
- 5Serve over rice as bowls.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
vegetarianchickpeasIndianone-pothigh-fiberfreezer-friendly
