Indian Chickpea Chana Masala

2 SERVINGS

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INGREDIENTS

1 small yellow onion (approx. 50 g)
3 cloves of garlic
4 g fresh ginger (approx. 2 cm)
2 medium tomatoes (2× approx. 120 g)
1 tablespoon rapeseed or sunflower oil
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground cumin (optional)
½ teaspoon ground sweet paprika
240 g canned chickpeas (drained)
2 handfuls of fresh parsley
Juice of ½ medium lemon
Salt

SIDE DISH

Rice
Plain yogurt

INSTRUCTIONS

1
Peel and finely chop the onion and garlic. Peel the ginger (preferably with the edge of a spoon – this way you remove only a minimal amount of flesh) and cut it into thin strips. Coarsely blend the tomatoes in a blender or cut them into small cubes.
2
Next, heat 1 tablespoon of oil in a deep pan, add the chopped onion, garlic, and ginger, and sauté for 3⁠–⁠4 minutes over medium heat. Then add garam masala, ground coriander, ground cumin, and ground paprika, and sauté everything for another 30⁠–⁠60 seconds over medium heat. Then add 400 ml of water, drained chickpeas, and blended (or chopped) tomatoes to the pan, stir the contents, reduce the heat to low to medium, and cook the mixture for 15⁠–⁠20 minutes until it thickens.
3
Meanwhile, finely chop the parsley.
4
After the specified time, remove the pan from the heat and stir in salt, lemon juice, and chopped parsley. Divide the resulting mixture into 2 servings and serve.

Tip

Serve the masala with plain yogurt (3.5% fat) and cooked rice.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.