Indian Spiced Chickpea Curry with Rice

A flavorful and aromatic chickpea curry (chana masala) served with basmati rice.

Ingredients

• 2 cans (15 oz each), drained and rinsed Canned Chickpeas
• 1 can (14.5 oz) Diced Tomatoes
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 2 tbsp Curry Powder
• 1/2 tsp Turmeric
• 1 tsp Cumin
• 2 tbsp, chopped Cilantro
• 1 cup Vegetable Broth
• 2 cups Cooked Rice
• 1/2 tsp Garam Masala
• 1 tbsp Lemon Juice

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and ginger. Cook until fragrant, about 1 minute.
4. Add curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until fragrant. This will help bloom the spices.
5. Add diced tomatoes and vegetable broth. Bring to a simmer.
6. Add chickpeas and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Stir in garam masala and lemon juice for a final burst of flavor.
8. Stir in cilantro.
9. Serve hot over rice.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 2

Meal Type: dinner