This easy chana masala recipe is perfect for meal prep and can be served in a variety of ways. Plus, it freezes perfectly.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- Fine sea salt, to taste
- 3 medium garlic cloves, minced
- 1-inch piece of ginger, peeled and minced (about 2 tablespoons)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- Pinch of red pepper flakes
- 4 cups of cooked chickpeas (or 3 cans, drained and rinsed) (See Note)
- One 15-ounce can of tomato sauce
- ½ cup water
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon turmeric powder
- Freshly ground black pepper, to taste
- ⅓ cup white raisins
- Scallions, to serve
- Heat the oil in a medium pot over medium-low heat. Add the onion with a pinch of salt and cook until softened and translucent, 5 to 7 minutes.
- Add the garlic, ginger, garam masala, cumin, and pepper flakes and cook for 30 seconds. Add the chickpeas, tomato sauce, water, lemon juice, turmeric, pepper, and a pinch of salt. Stir to combine, cover with a lid, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
- Stir in the raisins. Taste and adjust the seasonings, if needed. Serve with scallions.
To cook chickpeas from scratch, soak them in a large volume of water for 8 to 24 hours. Drain, place in a large pot, cover with at least 2 inches of water, and season with a generous pinch of salt. Cover, bring to a boil, and simmer with the lid ajar until the chickpeas are cooked through, 45 to 60 minutes.
- Calories: 268
- Fiber: 10.1 g
- Protein: 11.1 g