This easy chana masala makes such a great weeknight dinner. It's super easy to make, entirely vegan, and packed with protein and flavor. And the recipe comes together in less than 20 minutes!
Place the garlic, the ginger, and the green chili in a blender or food processor and blend until finely chopped.
In a large pan, heat some oil and sauté the chopped onion for about 3 minutes or until translucent.
Then add the garlic, ginger, and chili mixture and cook for another minute.
Next, add the spices and cook until fragrant (about 1 minute).
Then add the canned tomatoes, the vegetable broth, and the chickpeas. Cook on medium heat for 10 minutes. Serve over rice and sprinkle with freshly chopped cilantro or parsley.
Notes
The chana masala is moderately spicy. If you're not into spicy food, you could use less of the green chili (about half of it). Just roughly chop it and add it to the blender.
Don't leave out any of the spices listed in the ingredient list. You need them for the perfect flavor.
I used store-bought garam masala for this recipe, but you can also make it at home using several spices.