Chana Masala

A Punjabi chickpea curry with tomato, onion, and a dry-roasted spice blend. Vegan, gluten-free, and high in protein. One of the most reproduced recipes in South Asian home cooking. A useful test for diet facet searches ("vegan dinner", "gluten free indian food", "high protein vegetarian") and for cuisine facet ("indian curry", "punjabi food").

Ingredients

• 2 x 400 g cans chickpeas (garbanzo beans), drained
• 2 large onions, finely diced
• 4 cloves garlic, minced
• 2 cm fresh ginger, minced
• 400 g canned tomatoes, crushed
• 1 tbsp cumin seeds
• 1 tsp coriander powder (ground coriander)
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chilli powder (cayenne)
• Salt, oil
• Fresh cilantro (coriander, fresh coriander) to serve

Method

1. Toast cumin seeds in oil until fragrant. Add onions and cook 15 minutes until deeply golden.
2. Add garlic, ginger, and all spices. Cook 2 minutes.
3. Add crushed tomatoes and cook 10 minutes until thick.
4. Add chickpeas (garbanzo beans) with a splash of water. Simmer 15 minutes. Lightly mash some chickpeas for texture.
5. Serve with roti, rice, or bhatura. Top with fresh cilantro (coriander).

Tags: indian, vegetarian, gluten-free, vegan, 45min, chickpeas, garbanzo beans, curry, punjabi, cilantro, coriander, high protein