Fool-Proof Chana Masala Curry

After a long (and cold) day, I love nothing more than a cozy bowl of soup or a warming curry over fluffy rice. I typically go for brown, black or basmati rice or protein-packed quinoa for a double punch. When it comes to legume lingo- chickpeas are so rich, filling and packed with protein. I now live on a diet that’s pretty rich in legumes; think chickpeas, lentils, beans, etc. I used to eat meat every single day; for both lunch and dinner. I now consume meat ~3-4 times a week, and only once during that day. My diet is 80% plant-based, but I ensure it’s very high in protein and iron. I always have huge batches of rice and quinoa ready-made in the fridge, so this recipe is technically a one-pot meal for me.

I was first introduced to Indian food when I arrived to Canada exactly 15 years ago. Our University campus boasted a tiny hole-in-the-wall style restaurant called Indian Flavors. It was located inside our student mall; where a lot of ethnic food establishments served lunch and dinner to a very diverse crowd. I was an immediate fan; there was something about it that felt innately and oddly familiar. It reminded of rich Latin stews on rice with vegetables. But, I somehow always thought their cuisine was rather complicated- and I was always dissuaded from trying to cook an Indian-inspired dish.

Once I actually read about their spices and preparation, I felt oddly comfortable about giving it a go. Fun fact: Masala means “mixture of spices” hence its omnipresence in nearly every Indian dish title. But don’t be mistaken- the mixture of spices varies from dish to dish. Chances are, you’re enjoying a very different masala each time. Here’s my version of chana masala, perhaps a bit spicier than most. This recipe calls for garam masala, garam meaning “hot”. But this dish is incredibly delicious and still mild, not overly oily, & packed with things that are good for you. I really do believe working with an amalgam of spices (as opposed to pre-made sauces) does your body a lot of good. And you save on sodium, and unnecessary additives and preservatives.

Easy Chana Masala

Servings: 4
Time: 30 mins
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Ingredients

2 tablespoons of extra virgin olive oil (OR sub coconut oil for vegan diets)
4 garlic cloves minced
1 large white onion, finely chopped
2 15-ounce cans of organic chickpeas, rinsed
3 large tomatoes, diced
2 cups of kale or Swiss chard (optional)
2 teaspoons of garam masala
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 teaspoons of grated ginger
1/2 teaspoon of turmeric (a little turmeric goes a long way!)
1 teaspoon of smoked paprika
sea salt to taste (I must confess I don’t use any)
fresh cilantro or lemon thyme for garnish (I used lemon thyme from my garden)
1 tbsp of fresh lemon juice
1/4 cup of water

Instructions

In a skillet or large non-stick pan, warm up the oil in medium to high heat. When the oil is sizzling and you hear that crackle, add the onions & tomatoes and let them simmer & cook for about 3 minutes, stirring often.
Once the onions & tomatoes have softened, add the chickpeas, kale & throw ALL of the above spices, the garlic, & ginger in except for the cilantro or lemon thyme. Also ensure to add the 1/4 cup of water and the 1 tbsp of fresh lemon juice. Bring everything to a slow simmer.
Lower the heat to medium to low, cover with a lid & cook for an additional 10-12 minutes. Stir often. Add more water, if needed. It should be moist and rich with sauce, but remember- this is not a soup. 🙂
Serve over rice or quinoa & garnish with fresh cilantro or lemon thyme. Enjoy every spoonful!

Great Sides/ Add-Ons!