Chana Masala
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free
335 cal
14g protein
45g carbs
11g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 1 large yellow onion
- 1 can (14 oz) canned crushed tomatoes
- 1/2 tbsp ginger-garlic paste
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp amchur (dried mango powder)
- 1/2 tsp garam masala
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Saute finely chopped onion in oil over medium heat 6-7 minutes until golden.
- Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander for 30 seconds.
- Add crushed tomatoes and cook 6-8 minutes until the oil separates and the masala thickens.
- Add drained chickpeas with 3/4 cup water; simmer 10 minutes, lightly mashing some chickpeas to thicken.
- Finish with amchur and garam masala, adjust salt and simmer 2 more minutes.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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