Easy Weeknight Chana Masala

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Adapted from the Oh She Glows Cookbook by Angela Liddon (https://ohsheglows.com)

yields 4 servings // gluten-free, nut-free, soy-free, sugar-free, grain-free option, vegan

prep time: 15-20 minutes // cook time: 20 minutes

  • 1 tablespooncoconut oil or olive oil

  • 1 1/2 teaspoons cumin seeds

  • 1 yellow onion, diced

  • 1 cup carrots thinly sliced

  • 1 tablespoon minced fresh garlic

  • 1 tablespoon minced peeled fresh ginger

  • 1 green serrano chile pepper, seeded, if preferred, and minced

  • 1 1/2 teaspoons garam masala

  • 1 1/2 teaspoons ground coriander

  • 1/2 teaspoon ground turmeric

  • 3/4 teaspoon fine-grain sea salt

  • 1/4 teaspoon cayenne pepper (optional)

  • 1 28oz can diced tomatoes, with their juices

  • 1 28oz can chickpeas, or 3 cups cooked chickpeas

  • 2 cups fresh spinach

  • 1 cup dry/uncooked basmati rice, for serving

  • fresh lemon juice, for serving

  • fresh cilantro, chopped, for serving

  1. In a large wok or saucepan, heat the oil over medium heat.  When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

  2. Raise the heat to medium and stir in the onion, garlic, carrots, ginger, and serrano.  Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.

  3. Add the diced tomatoes and their juices.

  4. Raise the heat to medium-high and add the chickpeas.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop. Right before serving, add spinach and allow to wilt slightly.

  5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.

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