Chana Masala
Author: 
Recipe type: Worknight Dinners, Weekend Cooking, Cooking for a Crowd
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup long-grain white rice (I substituted the rice for barley)
  • 2 tablespoons vegetable oil, such as safflower
  • 1 medium onion, minced
  • 2 garlic cloves, finely chopped
  • Coarse salt and ground pepper
  • 1 tablespoon curry powder, plus more for garnish
  • 1 teaspoon ground ginger
  • 3 cups homemade or best-quality store-bought tomato sauce
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 tablespoon fresh lime juice, plus lime wedges for garnish
  • ½ cup plain low-fat yogurt
Instructions
  1. Cook rice according to package instructions; cover, and keep warm. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
  2. Add tomato sauce, chickpeas, and 1½ cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes.
  3. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
Recipe by In Good Taste at http://ingoodtaste.kitchen/chana-masala/