Spicy Chana Masala
A hotter take on the classic Indian chickpea curry.
Servings 4 servings
Calories 119kcal
Ingredients
- 2 cans chickpeas 15 ounce cans, rinced
- 2 yellow onions minced
- 1 jalapeño pepper deseeded and minced
- 2 tomatoes medium-sized, chopped
- 1 clove garlic minced
- 1 cup water
- 1 tablespoon lemon juice approximately the juice of 1/2 lemon
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon amchoor powder a.k.a. mango powder
- 2 teaspoons ginger grated
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper powder more to taste
- 1/2 teaspoon salt more to taste
Instructions
- In a pan over medium heat, heat the vegetable oil, then sauté the garlic and onion until fragrant and slightly softened (approximately 5 minutes).
- Lower the heat, then add the tomatoes, ground cumin, coriander, turmeric, and cayenne pepper powder. Stir occasionally for 5 to 7 minutes, until the tomatoes break down and the mixture darkens.
- Lower the heat to low, then add the chickpeas, water, chili powder, amchoor powder, garam masala, paprika, and lemon juice. Stir to combine.
- Cover the pan and allow the chickpea mix to simmer for 8 to 10 minutes.
- Remove the cover and add the jalapeño pepper and grated ginger. Stir until the ginger is fragrant (approximately 30 seconds to one minute).
- Add the salt and stir to combine. Add additional salt, cayenne pepper, or other seasonings to taste, then serve.
Notes
You can use the whole tomato in the recipe if you prefer a more tomato-y chana masala.
Nutrition
Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 336mg | Potassium: 368mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1760IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 2mg