Ginger-Spiced Chana Masala

This 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 version 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.


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 cold water
1 teaspoon cornstarch
1 can chickpeas, drained and rinsed
1/3 cup chopped fresh parsley


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 to 45 minutes or until thickened. Remove from heat and stir in fresh parsley. Serve over whole-grain rice.