Chana Masala

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When you think of vegan food, most people usually think of a flimsy, tasteless salad. Most people are wrong. Vegan food is bright, colorful, delicious, and when done right, hefty. That's what I like most about this dish -- it's satisfying without any animal products. 

Chana Masala

  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and grated
  • 1 jalapeno, seeded and chopped
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 14 oz diced tomatoes
  • 2 15oz cans chickpeas, drained and rinsed
  • 1/2 cup water
  • 1/2 lemon, juiced

Heat olive oil in a large pot over medium-high heat. Add onion and cook until translucent. Add garlic, ginger, and jalapenos and cook for about 4 minutes. 

Add spices and cook for an additional 1-2 minutes. Add tomatoes, chickpeas, and water, scraping up any of the brown crusty bits that may have accumulated on the bottom of the pan. Bring to a simmer, then cover with a lid and cook for about 15 minutes, stirring occasionally. 

Remove lid, reduce heat to low, and add in lemon juice. Serve over rice or with naan.