Spicy Chana Masala

It’s a stressful time with COVID-19. Until now, you may have found it hard to find time for batch cooking. However, with all the cancellations, now is the perfect time to start. 🙌 This meal planning strategy works by making larger quantities, like this Spicy Chana Masala for the freezer. As a result, you have quick meals available for lunches or nights you can’t cook.

I enjoyed this Chana Masala dish with plain yogurt and Naan bread. It’s also a flexible meal because you get to use up ingredients or veggies on hand. For instance, I used matchstick carrots, onion, garlic, celery and canned chickpeas along with warm spices.

If you are a fellow fan of leftovers, you can use this Spicy Chana Masala as part of a brunch served with a fried egg, smashed avocado with lime and salt, naan bread and yogurt. I love it because it’s so tasty!

• Serves: 4-6
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

• 3 tbsp canola oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 1 tbsp fresh ginger, minced
• 2 large carrots, chopped or 1 cup matchstick carrots
• 1/2 cup of celery, chopped
• 1 tsp cumin
• 1.5 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp chili powder
• 28-ouncecan pureed or finely diced tomatoes
• 540 mL can unsalted chickpeas, rinsed and drained
• Kosher salt and pepper to taste
• ½ cup water to 1 cup

Garnish – Fresh cilantro or parsley and plain yogurt

Spicy Chana Masala Directions:

1. Heat a large pot over medium heat. Once hot, add oil and onion and stir. Stir to prevent burning and cook for about two minutes until onion is softened.
2. Add garlic, ginger, carrot and celery to the onion and stir. Add a pinch of Kosher salt to draw the flavours of veggies. If pan gets dry add a little extra oil or water.
3. Measure and add cumin, garam masala, paprika and chili powder. Stir to coat veggies with spices.
4. Next add pureed tomatoes and chickpeas. Stir and increase heat to medium-high until it reaches a simmer. Then reduce heat to low or medium-low to maintain a simmer in an uncovered pot for about 15 to 20 minutes.
5. If you prefer a thinner consistency to your Chana Masala (more like a soup) add ½ cup or up to 1 cup of water. Stir. Taste to adjust seasoning, as needed to your preference.
6. When the Chana Masala is to your desired thickness and taste, serve with plain yogurt, cilantro and naan bread.
7. Enjoy and be sure to prepare some extras for later in the week or freezer meals.

Now it’s your turn! How are you handling this pandemic? Are you turning some of your energy into batch cooking? What are your favourite dishes to make or stock freezer with?

Spicy Chana Masala

Yield: 4-6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This Chana Masala recipe makes a flexible meal to use up ingredients and veggies on hand.

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Ingredients

• 1 medium onion, diced
• 3 tbsp canola oil
• 4 cloves of garlic, minced
• 1 tbsp fresh ginger, minced
• 2 large carrots, chopped or 1 cup matchstick carrots
• 1/2 cup of celery, chopped
• 1 tsp cumin
• 1.5 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp chili powder
• 28-ounce can pureed or finely diced tomatoes
• 540 mL can unsalted chickpeas, rinsed and drained
• Kosher salt and pepper to taste
• ½ cup water to 1 cup
• Garnish – Fresh cilantro or parsley and plain yogurt

Instructions

1. Heat a large pot over medium heat. Once hot, add oil and onion and stir. Stir to prevent burning and cook for about two minutes until onion is softened. 
2. Add garlic, ginger, carrot and celery to the onion and stir. Add a pinch of Kosher salt to draw the flavours of veggies. If pan gets dry add a little extra oil or water. 
3. Measure and add cumin, garam masala, paprika and chili powder. Stir to coat veggies with spices.  
4. Next add pureed tomatoes and chickpeas. Stir and increase heat to medium-high until it reaches a simmer. Then reduce heat to low or medium-low to maintain a simmer in an uncovered pot for about 15 to 20 minutes. 
5. If you prefer a thinner consistency to your Chana Masala (more like a soup) add ½ cup or up to 1 cup of water. Stir. Taste to adjust seasoning, as needed to your preference. 
6. When the Chana Masala is to your desired thickness and taste, serve with plain yogurt, cilantro and naan bread. 
7. Enjoy and be sure to prepare some extras for later in the week or freezer meals.