Pantry Chickpea Curry (Chana Masala)

by BudgetBites
Prep: 10m
Cook: 20m
vegetarian
Pantry Chickpea Curry (Chana Masala) - Image

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Ingredients
Servings:4
1tbspcanola oil
1/2cuponion
1tbspfresh ginger
2garlic cloves
1jalapeno pepper
1/2tspsalt
1tspgaram masala
1/2tspground coriander
1/2tspground cumin
15ozdiced tomatoes
15ozchickpeas
3cupcooked brown rice
1/4cupplain yogurt
fresh cilantro
Nutrition Facts

Per serving

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Instructions
  1. 1

    Build the base

    Heat the oil in a large skillet over medium heat. Add the finely chopped onion, minced ginger, minced garlic, and the seeded, finely chopped jalapeno (if using). Cook and stir until the onion softens and turns lightly golden, about 4-5 minutes. Stir in the salt, garam masala, coriander, and cumin and cook for 1 more minute until fragrant.

  1. 2

    Simmer it down

    Stir in the diced tomatoes (with their juices) and the rinsed, drained chickpeas. Bring to a boil, then reduce the heat and simmer covered for 12-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

  2. 3

    Serve

    Spoon over hot cooked brown rice. Top with a dollop of plain yogurt and a scattering of minced cilantro.

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Pantry Chickpea Curry (Chana Masala)

Created by: BudgetBites

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 1 tbsp canola oil
  • 1/2 cup onion
  • 1 tbsp fresh ginger
  • 2 garlic cloves
  • 1 jalapeno pepper
  • 1/2 tsp salt
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 15 oz diced tomatoes
  • 15 oz chickpeas
  • 3 cup cooked brown rice
  • 1/4 cup plain yogurt
  • fresh cilantro

Instructions

  1. Build the baseHeat the oil in a large skillet over medium heat. Add the finely chopped onion, minced ginger, minced garlic, and the seeded, finely chopped jalapeno (if using). Cook and stir until the onion softens and turns lightly golden, about 4-5 minutes. Stir in the salt, garam masala, coriander, and cumin and cook for 1 more minute until fragrant.
  2. Simmer it downStir in the diced tomatoes (with their juices) and the rinsed, drained chickpeas. Bring to a boil, then reduce the heat and simmer covered for 12-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
  3. ServeSpoon over hot cooked brown rice. Top with a dollop of plain yogurt and a scattering of minced cilantro.

Notes & Tips

This is the recipe I make when the fridge is basically empty but the pantry's still stocked. One can of chickpeas, one can of tomatoes, a handful of spices you probably already own, and dinner's done in 30 minutes. Comes out to roughly $1.25 a serving with rice. Don't skip the yogurt on top - it cools down the spice and makes it taste like you tried harder than you did. Leftovers freeze fine too.