Chana masala

with rice, and a cucumber and red cabbage slaw

40
Minutes

 

2
Servings

673
Calories/Person

 

Chana masala is one of the world’s most popular Indian dishes. It’s spicy, hearty, full of flavor and traditionally is served over basmati rice. Start cooking!

GLUTEN-FREE

SOY-FREE

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Ingredients

1 tbsp Garam Masala – prepared by Plant Prepped

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200g red cabbage – prepared by Plant Prepped

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  • 1 can chickpeas

  • 30g cilantro

  • 3 tomatoes

  • 1 tsp fennel seeds

  • 1/2 tsp caraway seeds

  • 2 cloves

  • 2 bay leaves

  • 1 tbsp ginger

  • 4 garlic cloves

  • 1.5 tbsp cayenne pepper

  • 1/2 shallot

  • 100g cucumber

  • 1 onion

  • 1 tbsp apple cider

  • 1/2 cup basmati rice

Instructions

Make the riceSave

  • – Rinse the rice a few times until water runs clear, then cover with 1 cup of water, a pinch of salt and bring to a boil over medium-high heat, then cover with a lid and turn the heat down to low. Cook for 10-15 minutes.

Make the chickpeas

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  • – Chop the cilantro, onion, garlic, ginger and tomatoes

  • – Place the fennel seeds, caraway seeds, cloves and bay leaves into a large pan and set over medium-high heat. Toast for 5 minutes, stirring occasionally, then add 2 tablespoons of oil, followed by the onions, cook for 5 minutes then add the garlic and ginger. Cook for 2-3 minutes, then add the garam masala and as much cayenne pepper as you like; stir and cook for 2-3 minutes more. Add the tomatoes, season with salt and pepper and cook for 7-10 minutes until the tomatoes are soft and have lost their shape. Add the drained can of chickpeas, 1 cup of water, taste and season with salt, cover and cook for 10-15 minutes. Using a fork or a potato masher, mash a few chickpeas right in the pan to thicken the sauce a little bit. Taste and adjust seasoning if needed. Add the cilantro into the pan right before serving and mix. Note: you will have leftover chickpeas from this recipe.

Make the slawSave

  • – Slice the shallot in half and thinly slice one half of it. Thinly cut the cucumber into half-moons.

  • – Place the cabbage, cucumber and shallots in a bowl and add the apple cider vinegar, 1 tablespoon of olive oil and season with salt.

Plate

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  • – Divide the rice and chana masala between 2 plates, and place on one side of the plate, place the slaw on the other side. Enjoy!

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