Who needs takeout when you can make this Chana Masala Recipe for Easy Dinner Tonight? Gluten free, packed with protein, and ready to eat in under 30 minutes. Save money and cook at home.
Chickpea curry (or some call it stew) is so delicious and nutritious. When you can cook dinner at home in under 30 minutes (and have leftovers too), why dish out dollars for takeout? Chana Masala is a favourite around here.
Do you like takeout? Honestly most of the time I am so disappointed with the quality and taste of the fast food. Even when we go to restaurants most times we walk away disappointed.
If hubby surprises me with gourmet pizza, burritos or Thai anything I am a happy girl. I know making dinner on weeknights can be a challenge. That is why having easy dinner recipes in your repertoire is a must.
What is Chana Masala?
If you have never heard of this before, Chana Masala is actually an Indian chickpea stew from the Punjabi region. I don’t know about you, but we LOVE Indian food. All those warm, spicy flavours are so enticing. It really is like travelling the world without leaving the kitchen.
Chickpeas are such a great ingredient. Hands down one of my absolute favourite proteins to cook with. Especially if I am looking for a meat alternative. You can cook them from dry if you like, but for the most part, I use canned organic chickpeas. They work well in salads, chili, or just to eat. I usually munch away on them as I rinse them for recipes.
Do you consume chickpeas on a regular basis? Fibre, vitamins, minerals, and they also help with blood pressure, cholesterol, digestion and inflammation. Read this great article on the benefits of eating chickpeas. You just gotta love when something is so nutritious.
How to make Chana Masala
This is a “one pan” (quick and delicious) wonder. Well, ok if you are cooking the chickpeas from scratch, it will be more than one pan. Like I said, I use canned chickpeas for convenience (so much easier).
I always have the basics for chana masala on hand. The ingredients are minimal.
- canned tomatoes
- ghee (or oil)
This past fall I attended a blogging conference in Ottawa. We all received the new cookbook (#affiliate link) Yum & Yummer, and the author Greta Podleski was on hand to sign them too. Lucky us right.
If you know me at all, I am a cookbook fanatic. I love adding to my vast collection. I also like to feature recipes from them. After all, why have all these great books if you don’t use them right? I even have a category on my site called Recipes From A Cookbook.
I have ALL the Looneyspoons books so I was happy to add this to my bookshelf alongside the others.
This chana masala recipe was adapted from the one in Greta’s book. You will see that even if you don’t have the exact ingredients (since I decided to make this after I went grocery shopping) you can still make a delicious dish with a few minor changes.
Chana Masala Recipe Spices
The one thing that Indian curry (or Indian cooking in general) does have is WONDERFUL spices. The aroma as these delicious dishes cook is so welcoming. I just LOVE cooking with these spices.
- curry powder
- garam masala (a wonderful blend of spices)
- chilli powder
When making this chickpea curry, I didn’t have the EXACT spices on hand. Also, I wanted to use ghee instead of olive oil. Since I love changing recipes up (and do all the time), subbing in a little more of one in place of another worked well. I knew it would.
I will be the first to admit I am a carb FREAK!! I cannot live without carbs (sorry all you carb haters out there). When making this chana masala recipe, I did make sure I had lots of extra sauce. Pouring this wonderful Indian chickpea stew over some rice, and sopping up the sauce with naan bread is the ONLY way to eat it (in my opinion anyway). Did I mention I was a carb freak?
Chana Masala for Dinner Tonight
Ok, 30 minutes to dinner. Here we go.
If you are making rice, get that cooking. Turn the oven on to warm the naan bread too (or not), but you will really want to.
Rinse your chickpeas and have them ready and waiting. Try not to eat all of them before you use them. Dice your onions, grate your ginger and mince your garlic.
Now you will just cook the onions until tender. Add the spices and tomatoes. Cook a little more. Add the chickpeas and heat through. Simple right? The recipe has all the instructions.
Your rice should be ready, your bread should be warm. OMG, how fast is that? Most people are still debating which pizza they want to order.
Put some rice in a bowl, spoon the chana masala over the rice. Grab some naan. DIG IN!
See just like I said. Fast and easy as 1-2-3. Who needs takeout out. Make this Chana Masala Recipe for Easy Dinner Tonight.
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Chana Masala Recipe for Easy Dinner Tonight
- 26 ounces cans of chickpeas (just use 2 cans)
- 28 ounces can of diced tomatoes
- 3/4 cup water
- 1 cup onion (diced)
- 1 clove garlic (minced)
- 1 tbsp ghee (or olive/coconut oil)
- 2 tsp garam masala
- 1 tsp yellow curry powder
- 1 tsp chili powder (I used Aleppo Chiles)
- 2 tsp grated fresh ginger (I used a micro plane for this)
- Parsley for garnish (optional)
Get all you spices measured into a small bowl.
Dice your onion, mince the garlic and grate the ginger. Set everything aside.
Rinse your chickpeas and put them aside. Open the canned tomatoes.
Heat a non stick pan over medium high heat. Add the ghee.
Add the onions, cook until soft and start to brown (about 10 minutes).
Add the garlic, ginger and spices. Cook for 30-40 seconds.
Add the tomatoes and water. Bring to a boil, reduce heat, cover and cook for 15 minutes. Liquid will start to absorb (slightly). You still want to have some sauce especially if you are having this with rice and naan bread. YUM!!
Add the chickpeas, mix, cover and heat through (about 5 minutes)
At this point the Chana Masala is done.
If you like, dish this over some rice, add some naan bread.
Since I am a CARB FREAK....having this over rice and dipping in naan bread is a MUST (in my opinion)!! **NOTE** This recipe was adapted from the cookbook Yum & Yummer by Greta Podleski.