Main Course

Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porties
Cuisine: indian
Ingredients: 400 g chickpea canned, drained and rinsed; 1 st yellow onion finely chopped; 2 tl ginger grated; 2 teentje garlic minced; 400 g canned crushed tomato; 0,5 kopje water; 2 el vegetable oil; 1 tl cumin seed; 0,5 tl turmeric powder; 1 tl coriander powder; 1 tl garam masala; 0,5 tl chili powder; 0,75 tl salt; 2 el fresh cilantro chopped (optioneel)

This flavorful and hearty chana masala features tender chickpeas simmered in a rich, aromatic tomato and onion gravy. It’s a comforting and satisfying vegan dish that's perfect served with rice or naan bread. The spices are carefully balanced to create a deep, complex taste.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 256 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

400 gchickpea, canned, drained and rinsed
1 styellow onion, finely chopped
2 tlginger, grated
2 teentjegarlic, minced
400 gcanned crushed tomato
0,5 kopjewater
2 elvegetable oil
1 tlcumin seed
0,5 tlturmeric powder
1 tlcoriander powder
1 tlgaram masala
0,5 tlchili powder
0,75 tlsalt

garnish

2 elfresh cilantro, chopped(optioneel)

Keukengerei

large pot · skillet

De bereidingswijze

Stap voor stap

1
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Ongeveer 1 min
2
Add the cumin seeds and cook for about 30 seconds until fragrant and lightly toasted.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the seeds.
3
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Ongeveer 6 min
Tip van de kok: Stir occasionally to prevent sticking.
4
Stir in the grated ginger and minced garlic and cook for another minute until fragrant.
Ongeveer 1 min
5
Add the turmeric powder, coriander powder, chili powder, and salt. Cook for 30 seconds, stirring constantly.
Ongeveer 1 min
6
Pour in the canned crushed tomatoes and water. Bring the mixture to a gentle simmer.
Ongeveer 3 min
7
Add the drained and rinsed chickpeas to the pot. Stir well to combine all ingredients.
Ongeveer 1 min
8
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Ongeveer 18 min
Tip van de kok: Stir occasionally to prevent sticking to the bottom of the pot.
9
Stir in the garam masala. Taste and adjust seasoning if necessary.
Ongeveer 1 min
10
Garnish with fresh chopped cilantro before serving, if desired.
Ongeveer 1 min

Per portie

Voedingswaarden

74%Score

Calorieën: 255,6kcal
Eiwit: 9g
Koolhydraten: 33,6g
Vet: 10,1g
Vezels: 8,8g
Suiker: 9,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chana masala in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce is too thick, or in the microwave until heated through.