By Tails
Heat 1 teaspoon of oil in a pan over medium heat.
Add the garam masala, turmeric, chili powder, and coriander to the oil. Stir-fry the spices for about 30 seconds until they are fragrant.
Add the cooked chickpeas and the tomato-onion spiced chana masala sauce to the pan. Stir to coat the chickpeas well with the sauce and spices.
Simmer the mixture on low heat for about 10 minutes, stirring occasionally, until everything is well combined and heated through.
While the chana masala simmers, place the cooked basmati rice in a serving dish or on individual plates.
Once the chana masala is ready, spoon it over the basmati rice.
Serve the dish with a side of cucumber raita. Optionally, add salt and black pepper to taste.
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This Vegetarian Indian Main Course recipe is ready in 30 minutes and features cooked chickpeas, cooked basmati rice, tomato-onion spiced chana masala sauce and other delicious ingredients. Contains 400 calories total.
Heat 1 teaspoon of oil in a pan over medium heat.
Add the garam masala, turmeric, chili powder, and coriander to the oil. Stir-fry the spices for about 30 seconds until they are fragrant.
Add the cooked chickpeas and the tomato-onion spiced chana masala sauce to the pan. Stir to coat the chickpeas well with the sauce and spices.
Simmer the mixture on low heat for about 10 minutes, stirring occasionally, until everything is well combined and heated through.
While the chana masala simmers, place the cooked basmati rice in a serving dish or on individual plates.
Once the chana masala is ready, spoon it over the basmati rice.
Serve the dish with a side of cucumber raita. Optionally, add salt and black pepper to taste.
Calories per Serving: 400
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