Best Chana Masala (vegan, gluten-free)
Happiest New Year! It’s a new decade and I have a feeling 2020 is going to be a great year. To be honest, I didn’t love most of 2019, there were lots of lows and disappointments, but I know that without those lows, there wouldn’t be any highs.
Print Recipe
Ingredients
- 1 tbsp extra virgin olive oil or avocado oil
- 1 yellow onion, diced
- 1 1/2 tbsp minced ginger
- 4 cloves of garlic, minced
- 1 1/2 tsp garam masala
- 2 tsp coriander powder
- 1 tsp ground turmeric
- 3/4 tsp sea salt
- fresh ground pepper to taste
- 1/4-1/2 tsp cayenne pepper (less if you don’t like spicy)
- 1 28-ounce can diced tomatoes (the big can)
- 2 tsp tomato paste
- 2 cups vegetable broth
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 lemon
- 4 big handfuls of spinach
Instructions
- In a large pot, heat oil on medium high heat. Add the onions and saute until they are translucent. Add the garlic and ginger. Saute until onions are slightly browned.
- Add the garam masala, coriander, turmeric, salt, pepper, and cayenne pepper. Saute for about 2 minutes. Add the can of diced tomatoes and tomato paste. Saute for about 3 more minutes. Add the vegetable broth and chickpeas. Stir, then partially cover, and simmer for about 25 minutes, stirring occasionally.
- Add the spinach into the pot and stir. Cook for another 10 minutes. Squeeze half a lemon and stir. Taste and add more salt, pepper, or lemon if needed. Serve with rice, quinoa, and/or naan bread. Enjoy!
Servings: 4