Chana masala with basmati rice

Name: Chana masala with basmati rice
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Ingredients: 800 g chickpeas; 300 g basmati rice; 400 g chopped tomatoes; 2 tomato; 2 onion; 3 cloves garlic; 3 cm fresh ginger; 2 tbsp tomato purée; 2 tsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 200 ml vegetable stock; 2 tbsp olive oil; 1 tbsp lemon juice; to taste fresh coriander; to taste salt and pepper

Chickpeas in tomato sauce with ginger and garam masala

Active: 30 min 650 kcal per person 23 g protein per person World cuisine

Shopping list for this recipe

Protein source: chickpeas · Carb source: basmati rice

freezer meal prep gluten-free soy-free nut-free

Ingredients for 4 people

800 g chickpeas, canned, drained and rinsed
300 g basmati rice
400 g chopped tomatoes, canned
2 tomato, diced
2 onion, finely chopped
3 cloves garlic, cloves, crushed
3 cm fresh ginger, cm, grated
10 tbsp tomato purée
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
200 ml vegetable stock
2 tbsp olive oil
10 tbsp lemon juice
to taste fresh coriander, roughly chopped
to taste salt and pepper

Method

Cook the basmati rice according to the packet.
Heat the olive oil in a large pan. Fry the onion for 5 min until golden brown.
Add the garlic and ginger and fry for 1 min.
Stir in the garam masala, cumin, ground coriander and turmeric. Fry for 30 sec.
Add the tomato purée and fry for 1 min.
Put the chopped tomatoes, the fresh tomato and the stock in the pan. Simmer for 10 min.
Add the chickpeas and cook for another 8 min until the sauce is thick.
Season with lemon juice, salt and pepper. Finish with coriander and serve with the rice.