Chana Masala

So last year, as you all know, Jason and I fell in love with London. We went there for a quick weekend jaunt for Jason’s 30th birthday and I had to do all the planning since it was kind of a surprise trip.

During the course of my research for our London trip, I came across the restaurant review for Dishoom. London is known, oddly enough, for really good Indian food so we knew we had to go to one so when I researched it on TripAdvisor, Dishoom was at the top. It didn’t disappoint. It was the BEST meal we had in London that entire weekend and when Jason and I go back in April, we are going there again. I feel like Dishoom should’ve been a part of TripAdvisor’s 2015 Traveler’s Choice list ;) but I might be a bit biased.

While we were there (and ordered a bunch off their menu), we had this amazing chana masala dish that I couldn’t stop thinking about. I tried my hardest to recreate it and we ended up devouring it at home! The spices of this dish made our entire house smell amazing and warm.

Chana Masala

If you love Indian flavors, chana masala is a quick and easy way to enjoy this flavorful, warm, and hearty classic Indian dish!

5 from 1 vote

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Author: Julie Chiou

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Ingredients 

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• ▢ 1 tablespoon vegetable oil
• ▢ 1 medium yellow onion, diced
• ▢ 2 cloves garlic, minced
• ▢ ½ tablespoon coriander
• ▢ 1 teaspoon garam masala
• ▢ ½ teaspoon ground ginger
• ▢ 1 teaspoon ground cumin
• ▢ ¼ teaspoon ground turmeric
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 tablespoon tomato paste
• ▢ 15 ounce (425 g) can diced tomatoes with juices
• ▢ 30 ounce (851 g) canned garbanzo beans, drained and rinsed
• ▢ ½ cup (118 ml) water
• ▢ Salt and pepper, to taste
• ▢ Handful of parsley, finely chopped

Instructions 

• In a large skillet, heat up oil over medium-high heat. Add onion and garlic cloves to the skillet. Cook until softened and fragrant, about 5 minutes. Sprinkle the spices over the onion and garlic mixture and toss to mix.
• Add the tomato paste, diced tomatoes, and garbanzo beans to the skillet. Toss to incorporate. Add the water, salt, and pepper.
• Bring mixture to a boil then lower heat to a simmer and cover skillet and simmer for 20 minutes until mixture is slightly thickened and some of the liquid has evaporated.
• Finally, add in chopped parsley, toss to incorporate.
• Serve mixture over a bed of white rice and/or eat with naan.

NUTRITION FACTS

Serving: 0.25 of recipe | Calories: 260 kcal | Carbohydrates: 40 g | Protein: 12 g | Fat: 7 g | Fiber: 13 g | Sugar: 6 g

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This is a sponsored post for TripAdvisor. They’re 100% my own opinions.