This spicy chana masala is made with fresh veggies simmered with chickpeas in a spicy curried tomato sauce.
Course:
Entree
Cuisine:
American, Indian
Servings: 4
Author: Alissa
-
2
tbsp.
olive oil
-
1
onion
diced
-
3
garlic cloves
minced
-
2
tsp.
fresh grated ginger
-
1
seranno pepper
finely chopped
-
1
tbsp.
garam masala
-
1
tsp.
turmeric
-
½
tsp.
coriander
-
½
tsp.
cumin
-
1-14
oz.
can or 1 ¾ cups cooked chickpeas
-
1-14
oz.
can diced tomatoes
-
½
cup
vegetable broth
-
1
tbsp.
lemon juice
-
1
cup
broccoli florets
-
1
cup
cauliflower florets
-
1
cup
diced carrots
-
½
tsp.
salt
-
½
tsp.
pepper
-
¼
cup
chopped fresh cilantro
-
Coat a large skillet with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, seranno pepper, garam masala, turmeric, coriander and cumin. Sauté 1 minute more.
-
Add chickpeas, tomatoes (with their juices), broth, lemon juice, broccoli, cauliflower and carrot. Stir and bring to a simmer. Lower heat and allow to simmer until veggies reach desired tenderness, 10-15 minutes, adding a bit of water if the mixture becomes too dry.
-
Season with salt and pepper and sprinkle with fresh cilantro. Serve with naan or rice.
Feel free to substitute your favorite veggies here - just reduce the simmer time for softer veggies. You'll need 3 cups total of whatever you go with.