Chana Masala
Perfect for weeknights and this is-it-winter-or-is-it-spring weather, this one pot meal will warm you from the inside out.
Ingredients
The Base
- 4-6 cups brown rice or quinoa
The Good Stuff
- 2 Tbsp coconut oil, for sauteeing
- 1 yellow onion diced
- 2 carrots diced
- 3-4 large tomatoes roughly chopped (include the juice!)
- Two 15 oz cans chickpeas drained and rinsed
- Two 6 oz cans tomato paste
- 15 oz can coconut milk or other non-dairy milk, but trust us-you want this stuff
Spice Mixture
- ½ teaspoon tumeric
- ¼ teaspoon cayenne pepper
- 1 Tbsp fresh ginger grated
- 3 large cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon coriander
Instructions
- If you are using brown rice (our pick!) or quinoa as a base, cook according to package directions and set aside. First step=done!
- Get all of your veggies chopped and ready to go. Seriously. Chopping one thing as you're trying to read this AND stir stuff in a pot? Safety hazard. Also go ahead and measure your spices out into a bowl or cup because you're going to need them soon and no one wants you spilling the whole jar into the recipe. Also, go ahead and open up all of the cans you'll need and rinse those chickpeas in a colander.
- In a large pot or skillet, heat the oil over medium heat. Add onions and spice mixture. Cover and cook for about 5 minutes, stirring occasionally. This would be a good time to pour yourself a glass of wine because the hard work is almost over.
- Add the garlic and wait about 30 seconds. Patience is a virture. Then add the tomatoes, tomato paste, chickpeas, carrots and coconut milk. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the chickpeas and carrots are tender and soft. Season with salt and black pepper to taste.
- Spoon a half a cup or so of rice and masala mix into a bowl. Garnish with fresh cilantro, parsley or rosemary.
Notes
*Adapted from Minimalist Baker and Cookie + Kate