Skip to content Skip to sidebar Skip to footer
Home / chana / masala / recipe / rice

Chana Masala Rice Recipe

Post a Comment
Table of Contents [Show]

Chana masala over basmati rice, with garlic green beans. 435 calories for a large, filling
Chana masala over basmati rice, with garlic green beans. 435 calories for a large, filling from www.reddit.com

Description

Chana masala rice is a delicious and flavorful Indian dish that is perfect for a quick weeknight meal. It is made with chickpeas, spices, and rice, and is a great option for vegetarians and vegans. This dish is also packed with protein, fiber, and other essential nutrients, making it a healthy and satisfying meal option.

Prep Time

The prep time for this recipe is approximately 10 minutes. This includes chopping the onions and garlic, measuring out the spices and other ingredients, and draining and rinsing the chickpeas.

Cook Time

The cook time for this recipe is approximately 30-40 minutes. This includes cooking the rice, sautéing the onions and garlic, and simmering the chickpeas and spices together.

Ingredients

  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup water
  • Salt and pepper, to taste
  • Cilantro, for garnish

Equipment

  • Saucepan
  • Large skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Spatula

Method

  1. Start by cooking the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and stir. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
  2. In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, or until softened. Add the minced garlic and sauté for an additional minute.
  3. Add the cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir to combine and cook for 1-2 minutes, or until fragrant.
  4. Add the drained and rinsed chickpeas, diced tomatoes (undrained), and 1/2 cup of water to the skillet. Stir to combine and bring to a simmer.
  5. Reduce heat to low and let the chickpea mixture simmer for 10-15 minutes, or until the sauce has thickened slightly.
  6. Season the chickpea mixture with salt and pepper, to taste.
  7. To serve, divide the cooked rice among four bowls or plates. Spoon the chickpea mixture over the rice. Garnish with fresh cilantro, if desired.

Notes

  • This recipe can be easily doubled to serve a larger crowd.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Serving size: 1/4 of recipe
  • Calories: 350
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 280mg
  • Total Carbohydrates: 64g
  • Dietary Fiber: 9g
  • Sugar: 6g
  • Protein: 12g

Recipe Tips

  • For a creamier texture, you can add a few tablespoons of coconut milk or yogurt to the chickpea mixture.
  • If you don't have basmati rice, you can use any type of rice you have on hand.
  • Be sure to rinse the chickpeas well to remove any excess sodium or other additives.

Enjoy this delicious and healthy chana masala rice recipe for a quick and easy weeknight meal!


Post a Comment for "Chana Masala Rice Recipe"