Chana Masala and Broccoli

A super simple Plant-based Meal that comes together in less than 30 minutes... perfect for busy weekdays

Chana Masala and Broccoli

Savory, Flavorful and Cozy!

Busy weekdays call for dinners that are quick, easy and delicious.

This Chana Masala is just one of those meals…

Otherwise known as Savory Indian Chickpeas, this super simple dish is packed with flavor, comes together quickly and heats up well.

Recipe adapted from Eating Well, this vegetarian Indian recipe is just a few main ingredients plus lots of spices — which make it flavorful but not spicy!

All you’ll need is canned chickpeas, a serano or jalapeno pepper, canned diced tomatoes, garlic, ginger and lots of yummy spices like cumin, coriander, turmeric and garam masala.

And it comes together really quickly!

You just saute the pepper, garlic, ginger and onions till tender, about 3-5 minutes.  Then you stir in some spices and cook for about 2 minutes.  Add the canned tomatoes including juices with salt and simmer 4 minutes. Add the chickpeas and garam marsala and simmer an additional 5 minutes and you are ready to serve!

We paired with rice and a side of steamed broccoli which nicely balances the flavorful chickpeas.

Super quick and easy, the entire meal took less than 30 minutes beginning to end and is nourishing, flavorful and cozy!

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.

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Recipe

 

Chana Masala and Broccoli
 
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A super simple but flavorful plant-based meal that comes together in less than 30 minutes... perfect for busy weekdays! Recipe adapted from Eating Well.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
Ingredients
Chickpea Curry
  • 1 small or medium serrano or jalapeño pepper, chopped finely
  • 4 garlic cloves, minced
  • 1 2-inch piece fresh ginger, peeled and finely chopped
  • 1 medium yellow onion, chopped
  • 6 tablespoons canola oil or grapeseed oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 2 14.5 oz cans diced tomatoes with their juice
  • ¾ teaspoon kosher salt
  • 2 15 oz cans chickpeas, drained and rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro for garnish
White Rice, cooked according to package
1 Head Broccoli, cut into bite size or slightly larger pieces
Instructions
Chickpea Curry
  1. Heat oil in a large saucepan over medium-high heat. Add the pepper, garlic, ginger and onions. Cook, stirring occasionally until onions tender, 3 to 5 minutes.
  2. Add and stir in coriander, cumin and turmeric. Cook, stirring occasionally, for 2 minutes.
  3. Add tomatoes and their juice along with salt. Reduce heat to simmer and cook, stirring occasionally, for 4 minutes.
  4. Add chickpeas and garam masala, and continue to simmer, stirring occasionally, for 5 minutes more. Serve on prepared rice. Garnish with cilantro, if desired.
Broccoli
  1. Meanwhile, bring water to a boil in a medium saucepan. Place broccoli in a steamer basket. Making sure steamer basket does not touch the water, place steamer in pot of boiling water, cover and steam broccoli 3-5 minutes until bright green and tender. I like my broccoli tender-crisp. Steam longer for softer broccoli.

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