For those of you who’ve never heard of or have never eaten the Indian chickpea dish known as Chana Masala, your lives have been sorely incomplete. It’s a delicious and surprisingly healthy combination of Indian spices, vibrant tomatoes, fresh lemons, and protein-packed chickpeas. I won’t say that this recipe is in any way authentic – because it’s not. This recipe is meant to be a shortcut that still maintains the core flavors of Chana Masala and yet makes it a dish worth adding to the college cook’s repertoire.
It’s a perfect fit for vegetarians and vegans looking to add more high quality protein into their diet – though if you’re still in need of more vegetarian recipes click here. Also, the ingredient list looks daunting – especially the spices – but trust me, investing in some spices will make life so much better. After all, other countries think our food is too bland.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 5
Puree the can of diced tomatoes, garlic, ginger, and jalapeño in a food processor.
Fry the onions in a pot with a bit of vegetable oil and salt until completely softened then add spices, tomato mixture, and chickpeas. Simmer for 15 minutes and taste for seasoning.
Add the juice of half a lemon and serve with rice.