This ginger-Spiced Chana Masala dish is inspired by traditional Chana Masala, a common dish served in Indian cuisine consisting of chickpeas, tomatoes and spices. For those fellow ginger enthusiasts out there, this Ginger-Spiced Chana Masala emphasizes more of the ginger root flavor, while leaving off high-calorie additives including ghee, or clarified butter, which is widely used in Indian dishes.
Ginger-Spiced Chana Masala
- 1 1/2 tablespoons canola oil
- 2 cloves garlic , minced
- 1 1/2 inches fresh ginger root , peeled and minced
- 2 stalks celery , finely chopped (leaves included)
- 1/3 cup chopped onion
- 1/4 teaspoon cardamom seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1 cup low sodium vegetable broth
- 1 tablespoon tomato paste
- 1/2 cup water
- 1 teaspoon cornstarch
- 1 can chickpeas , rinsed and drained
- 1/3 cup chopped fresh cilantro
- Heat oil in pot over medium heat. Add garlic, ginger, celery, and onion and sauté for 5 minutes or until onion becomes translucent.
- Stir in spices and cook for 2 minutes longer.
- Next, stir in vegetable broth and tomato paste.
- Meanwhile, stir cornstarch into 1/2 cup cold water.
- Bring vegetable mixture to boil. Reduce heat to low, add cornstarch mixture and chickpeas, stir to combine and cover. Cook for 30 minutes to meld flavors, stirring occasionally.
- Remove from heat and stir in fresh cilantro.
- Serve over whole-grain rice.