Quick and Easy Vegan Chana Masala
Ingredients
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 2 TBSP ginger, minced
- 1 jalapeno or chili pepper, finely diced (adjust for desired spice)
- 1 tsp cumin seed
- 1 tsp mustard seed
- 2 tsp coriander
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 TBSP garam masala
- 2 15 oz cans chickpeas, drained
- 28 oz can diced tomatoes
- 1 TBSP tomato paste
- 1/2 lemon, juiced
- 1/2 bunch cilantro, chopped (plus more for garnish)
Serving suggestions
- basmati rice, cooked according to package
- garlic naan, gluten free if desired
Preparation
Heat 1 TBSP of oil or water in a large skillet over medium low heat.
Add in onion, garlic, ginger and jalapeño and sauté for 3-4 minutes until fragrant and tender. Add in seeds and spices and cook for another minute or so, adding additional water or oil if needed to deglaze.
Pour in chickpeas, tomatoes and tomato paste and bring to a simmer. Cook, uncovered for 15 minutes until desired thickness is reached. Season to taste and stir in cilantro.
Serve hot alongside rice, greens or veggies and top with fresh cilantro.
