Ginger-Spiced Chana Masala

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

Ginger-Spiced Chana Masala

VirtualRDN
This Ginger-Spiced Chana Masala emphasizes more of the delicate ginger root flavor, while leaving off high-calorie additives including ghee
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Cook Time 45 mins
Course Main Course
Cuisine Indian
Calories

Ingredients
  

  • 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

Instructions
 

  • 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.
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