Chana Masala with Brown Rice - Tufts Health & Nutrition Letter
Delicious chana masala stew with fragrant spices, served over tender brown rice—perfect for a hearty meal.
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Cooking tools:
- Citrus press
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- Chef's knife
- Cutting board
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- Mixing bowl
- Serving bowl
Ingredients
- 4 cups brown rice
- 1 1/2 Tbsp vegetable oil
- 1 onion, diced
- 1 small green chili pepper (ie jalapeno) finely diced
- 1 Tbsp fresh ginger, grated
- 4 cloves fresh garlic, minced
- 1 Tbsp ground cumin
- 2 Tbsp ground coriander
- 1/2 tsp ground mustard
- 1 tsp ground tumeric
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbsp brown sugar
- 1 (14 oz) can diced tomatoes, with liquid
- 1 (14 oz) can tomato sauce
- 1/2 cup fresh cilantro, finely chopped (reserve some for garnish)
- 2 (15-oz) cans (3½ cups) chickpeas, rinsed and drained
- 2 tsp garam masala
- ½ lemon, juiced
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