Servings: 4 | Prep Time: ~ 40 min |
- Calories: 410 kcal
- Carbs: 73.3 g
- Fat: 5.7 g
- Protein: 15 g
- Fiber: 14.2 g
- Sugar: 12 g
- 1 Tablespoon olive oil or coconut oil
- 1 ½ teaspoons cumin seeds (or less, if you prefer)
- 1 yellow onion, chopped
- 1 Tablespoon minced or pressed garlic (about 5 cloves)
- 1 Tablespoon peeled, minced fresh ginger (about one 1-inch piece)
- 1 green serrano pepper, minced (seeded for a milder dish)
- 1 ½ teaspoons garam masala (or tikka masala) seasoning
- 1 ½ teaspoons ground coriander
- ½ teaspoon ground turmeric
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon cayenne pepper (optional)
- 1 can (28-ounce) whole peeled tomatoes, with juice
- 2 cans (14-ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
- 1 cup raw brown basmati rice, for serving
- lemon wedges for garnish
- fresh cilantro, chopped, for garnish
Total number of ingredients: 16
- To cook rice in advance: Bring a large pot of water to a boil. Add one cup raw brown basmati rice. Boil for 30 minutes. Turn off heat immediately and drain rice. Return rice to pot and cover. Let rice steam in the pot without additional heat for 10 minutes. Remove lid, fluff with a fork, and season with salt if preferred.
- In a large saucepan or Dutch oven, heat oil over medium heat. When one drop of water sizzles when dropped into the pan, reduce heat to medium-low and add cumin seeds. Toast cumin for 1 to 2 minutes, stirring often to avoid burning them. Continue toasting only until the seeds are golden and fragrant.
- Increase heat to medium and add onion, garlic, ginger, and serrano pepper, and stir to combine. Cook for about 5 minutes, stirring often. Add the garam masala (or the tikka masala), coriander, turmeric, salt, and cayenne pepper (optional). Stir and cook for two additional minutes.
- Add tomatoes and their juices. With back of a wooden spoon, break tomatoes into pieces, leaving some chunks for texture.
- Raise heat to medium-high and add chickpeas. Bring mixture to a simmer and cook for 10 minutes, or longer, to bring out the flavors.
- Serve over rice and garnish with lemon wedges and fresh cilantro.
Notes: Leftover rice and chana masala can be stored (separately) in refrigerator and will keep for up to 4 days.