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Weeknight Chana Masala Rice Bowls

🇮🇳 India

Servings: 5-6 Prep: 5 minutes Cook: 35 minutes Total: 40 minutes

Ingredients

  • 3 tablespoons ghee (or oil or butter)
  • 1 large yellow onion, finely chopped
  • 1/2 cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon cumin seeds
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2-1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 (14.5 oz) can crushed tomatoes
  • 1 serrano pepper, thinly sliced
  • 1/3 cup cilantro, chopped, plus more for garnish
  • 2 (14.5 oz) cans chickpeas, drained
  • 2-3 tablespoons lemon juice
  • 1/2 teaspoon garam masala
  • cooked basmati rice

Steps

  1. Heat ghee in a medium saute pan over medium-high heat. Add onions and cook, stirring frequently, for 8-10 minutes until browned.
  2. After 5 minutes of browning the onions, add the cinnamon stick, bay leaf, and cumin seeds. Continue cooking until onions are deep orange-brown.
  3. Add ginger paste and garlic paste; cook 30 seconds.
  4. Stir in turmeric, coriander, cumin, chili powder, and salt.
  5. Add crushed tomatoes, sliced serrano pepper, cilantro, and 1/2 cup water. Simmer 8-10 minutes, adding more water if the sauce dries out too much.
  6. Add chickpeas and another 1/2 cup water. Bring to a simmer, then cover, reduce heat to low, and cook 10-15 minutes until thick and stew-like.
  7. Remove from heat and stir in lemon juice and garam masala. Adjust salt or chili powder to taste.
  8. Serve over basmati rice, topped with additional cilantro, and optionally with yogurt, cucumbers, and pita chips.

Notes

Optional serving suggestions include Greek yogurt, chopped cucumbers, and pita chips or fried pita wedges.

Source: www.littlespicejar.com