Chana masala is one of the easiest dishes to make, and it’s much faster than calling for takeout. It comes together with three cans that I keep on hand in my pantry and just a few spices. You don’t need many spices, and in fact, we’ve pared them down for easy, weeknight cooking. So, go ahead and pop open those cans of chickpeas.

Servings: FOUR

INGREDIENTS

• 2 tablespoons olive oil 

• 1/2 yellow onion, diced 

• 2 cloves garlic, minced 

• 1/2-inch knob ginger

• 2 teaspoons ground coriander 

• 1 teaspoon ground cumin 

• 1/2 teaspoon turmeric

• 1 teaspoon salt 

• 1 tablespoon tomato paste 

• 1 14.5-ounce can diced tomatoes, pureed 

• 2 14.5-ounce cans chickpeas, rinsed and strained

• 1 tablespoon cilantro 

• rice or cauliflower rice

  Raita

• 1/2 English cucumber, grated, water squeezed out

• 1 /2 cup vegan sour cream 

• 1 tablespoon cilantro

• 4 leaves chopped mint used 2 large ones

• 1/4 teaspoon salt 

   

PREPARATION

1 Heat a stock pot to medium and add olive oil. Then add onions and cook until translucent for about 5-8 minutes. 

2 Add ginger and garlic and cook for 1 minute. Add coriander, cumin, turmeric, and salt and mix well. 

3 Add tomato paste and cook for about 2 minutes to get the rawness out. 

4 Add the diced tomatoes that have been pureed and cook down for 5 minutes. The color of the tomatoes will turn a darker red. 

5 Add the chickpeas and bring to a boil, then cover and cook for 15 minutes, stirring about halfway through. 

6 To make the raita, make sure to squeeze the water out of the cucumbers then place them in a bowl with sour cream, cilantro, mint, and salt. Mix well. Taste and adjust seasoning.

NOTES

• This recipe tastes better the next day, so make extra and have it for lunch.

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