This 30-minute easy and healthy Indian Chana Masala recipe is made in 1-pot and simmered to delicious and nutritious perfection in coconut curry spices and a tomato base! Not only is it plump with chickpeas- it is vegan, gluten free and delicious tossed with rice or served with a side of roasted vegetables.
3cupscooked chickpeasdrained and rinsed (about two 15-ounce cans)
green onionfor garnish
watermelon radishfor garnish
lime wedgesfor garnish
2cupshot cooked rice or quinoa
In a pot on the stove turn on the heat to medium and add the onion, tomato sauce, coconut milk, diced tomatoes, minced garlic cloves, ginger, curry powder, turmeric, garam masala, paprika, salt and pepper. Stir to combine and cover and simmer for 20 minutes. Add the chickpeas after 10 minutes. If it starts to bubble on the sides turn the heat down slightly.
Serve over the rice or quinoa and garnish with fresh lime juice, cilantro, watermelon radish, and green onions.
Optional to mix tomato sauce with diced tomatoes for a bit of texture. Feel free to use 2 cans of tomato sauce or 2 cans of diced tomatoes if that is more convenient. Opt for low sodium tomato sauce and low sodium diced tomatoes and you can use fresh chickpeas instead of canned to reduce the sodium.Recipe nutrition is based off 6 servings without rice.