Easy Chana Masala
This weekend my husband made his semi annual, extra large batch of homemade tomato sauce which we portion up and freeze to use for the next few months. When I got home from work tonight I discovered very few groceries. What I did have was a can of chickpeas and fresh homemade tomato sauce...and like an episode of Chopped, this recipe was developed. Chana Masala it was and in only 20 minutes!
Don't worry, you do not have to make homemade tomato sauce, a jar is fine. Also the ingredient list will look fairly lengthy for my typical Weeknight Dinners, however 75% of the list are spices. If your spice rack is not already stocked with all the spices from this recipe, take this opportunity to do so! Not only do they add amazing flavor to your food, but most contain health benefits such as anti-inflammatory properties!
- 1 Tbsp olive oil
- 1/2 medium yellow onion, diced
- 1 small zucchini, diced
- 1 can chickpeas, drained and rinsed
- ~2 cups chunky tomato sauce
- 2 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp cumin
- 1/8 tsp cayenne pepper, more if desired
- 1/2 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- juice from 1/2 lemon
- 1/4 cup water (if needed to thin out the sauce)
- Salt to taste
- Fresh cilantro for serving
- Whole wheat naan, wheat tortilla, or sweet potato for serving
In a large skillet, heat oil over medium heat. Add the onion and zucchini and saute for about 5 minutes. Add the chickpeas and saute for another 5 minutes, or until onions are translucent. Next add the tomato sauce, spices, and fresh lemon juice, stirring well. Cook for about 10 minutes, adding water to thin out the sauce if it is too thick. Salt and taste, adding more of the other seasonings if desired! Serve with warm whole wheat naan, in a wheat tortilla, or stuffed inside a sweet potato. Top with fresh cilantro!