By Tails
Heat 1 tsp of oil in a skillet over medium heat.
Add 1 cup of cooked chickpeas to the skillet and sauté for 2-3 minutes until slightly crisp.
Pour in 1/2 cup of tomato-onion spiced chana masala sauce. Stir to combine, cooking for another 3-4 minutes until heated through.
Add 1/2 tsp of garam masala, 1/4 tsp of turmeric, 1/4 tsp of chili powder, and 1/4 tsp of coriander to the skillet. Stir well to coat the chickpeas evenly with the spices.
Season with salt and pepper to taste, cooking for an additional 1-2 minutes to allow the flavors to meld.
Serve the chana masala over 3/4 cup of cooked basmati rice.
Add a side of 1/3 cup cucumber raita to the plate, offering a refreshing contrast to the spiced chickpeas.
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This Main Course Indian Vegetarian Gluten-Free recipe is ready in 25 minutes and features Cooked chickpeas, Cooked basmati rice, Tomato-onion spiced chana masala sauce and other delicious ingredients. Contains 450 calories total.
Heat 1 tsp of oil in a skillet over medium heat.
Add 1 cup of cooked chickpeas to the skillet and sauté for 2-3 minutes until slightly crisp.
Pour in 1/2 cup of tomato-onion spiced chana masala sauce. Stir to combine, cooking for another 3-4 minutes until heated through.
Add 1/2 tsp of garam masala, 1/4 tsp of turmeric, 1/4 tsp of chili powder, and 1/4 tsp of coriander to the skillet. Stir well to coat the chickpeas evenly with the spices.
Season with salt and pepper to taste, cooking for an additional 1-2 minutes to allow the flavors to meld.
Serve the chana masala over 3/4 cup of cooked basmati rice.
Add a side of 1/3 cup cucumber raita to the plate, offering a refreshing contrast to the spiced chickpeas.
Calories per Serving: 450
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