My Chana Masala with Brown Rice
A hearty, aromatic, and wholesome chickpea curry with nutritious brown rice.
⏱️ 55 min🍽️ Serves 1
🔥 450 kcal💪 18g protein🍚 70g carbs🥑 11g fat🌾 15g fibreper serving
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servings
Ingredients
- 🍚2 cup brown rice
- 🧈2 tbsp ghee or olive oil
- 🧅1 large onion, finely chopped
- 🧄3 cloves garlic, minced
- 🫚1 inch ginger, grated
- 🌿1 tsp cumin seeds
- 🧡1 tsp turmeric powder
- 🍃1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🍅1 can diced tomatoes (400g/14oz)
- 🫛2 cans chickpeas, drained and rinsed (400g/14oz each)
- 💧½ cup water or vegetable broth
- 🧂 salt and black pepper, to taste
- 🌿¼ cup fresh cilantro, chopped, for garnish
Pro tips
- For extra richness, add a tablespoon of cashew butter or coconut milk at the end.
- Adjust the amount of chili powder or fresh green chilies to your preferred spice level.
- Meal prep friendly: Chana Masala tastes even better the next day!
- A squeeze of fresh lemon or lime juice at the end brightens all the flavors.
Method
- 1Rinse brown rice thoroughly and cook according to package instructions. Set aside.
- 2Heat ghee or olive oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- 3Add chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cook for another 1-2 minutes until fragrant.
- 4Stir in turmeric powder, coriander powder, and garam masala. Cook for 1 minute, stirring constantly to prevent burning.
- 5Pour in the diced tomatoes (undrained) and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
- 6Add the drained and rinsed chickpeas along with 1/2 cup of water or vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
- 7Season with salt and black pepper to taste. If the curry is too thick, add a little more water or broth.
- 8Serve the Chana Masala hot over the cooked brown rice, garnished with fresh chopped cilantro.