Chana Masala

I was pleasantly surprised by how quickly this recipe came together!  The longest part was making the rice, which I let cook while I prepared everything else.  The lemon gave it a nice kick and the spices gave it great flavor without making it gritty.  Enjoy!

Recipe courtesy of Eating for England.


Chana Masala
Makes 4 servings


½ Tbsp vegetable oil
1 medium onion, minced
1 clove garlic, minced
1 tsp fresh grated ginger
½ Tbsp ground coriander
1 ½ tsp ground cumin
1/8 tsp cayenne pepper
½ tsp ground turmeric
1 tsp paprika
½ tsp garam masala
15 oz canned diced tomatoes
15 oz canned chickpeas, drained and rinsed
½ lemon, juiced
2 cups brown rice, cooked
1 cup fat-free Greek yogurt
Salt and pepper, to taste

1. Combine 2/3 cup brown basmati rice and 1 1/3 cups water in a saucepan and bring to a boil.  Stir once, cover, and reduce heat to low.  Let simmer until all water is absorbed, then fluff rice.
2. Meanwhile, heat oil in a large skillet.  Add onion, garlic, ginger, and pepper to taste and sauté over medium heat until translucent (about 5 minutes).
3. Turn heat down to medium-low and add the spices (coriander, cumin, cayenne, turmeric, paprika, and garam masala).  Cook onion mixture with spices for 1-2 minutes, and then add the tomatoes.
4. Add 1/3 cup water and chickpeas, and simmer mixture, uncovered, for 10 minutes.  Stir in salt and lemon juice.
5. Serve with ½ cup fluffy brown basmati rice and top with ¼ cup Greek yogurt.