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recipesbyanne
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One-Pan Meatless Chana Masala
This quick and easy one-pan recipe delivers a flavorful meatless chana masala, perfect for a weeknight dinner. It combines chickpeas with vibrant bell peppers, onions, and a rich blend of Indian spices in a hearty tomato base.
#Meatless
#Vegetarian
#One-Pan
#Chana Masala
#Easy Dinner
#Indian Cuisine
#Healthy
#Weeknight Meal
#Chickpea Recipe
Sautéing Onions and Peppers
Recipe Information
15m
Prep Time
25m
Cook Time
40m
Total Time
3
Servings
Easy
Indian
English
Nutrition (per serving)
350
Calories
18g
Protein
45g
Carbs
12g
Fat
Spiced Chickpeas and Tomatoes Simmering
Ingredients
Servings: 3
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Served One-Pan Chana Masala
Instructions
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- Chop the red onion, red bell pepper, and green bell pepper. Mince the garlic and grate or mince the fresh ginger.10m
Preview10mPreviewChop the red onion, red bell pepper, and green bell pepper. Mince the garlic and grate or mince the fresh ginger. - Heat olive oil in a large skillet or pan over medium heat.1m
Preview1mPreviewHeat olive oil in a large skillet or pan over medium heat. - Add the chopped red onion to the hot oil and sauté for 5-7 minutes until softened and translucent.6m
Preview6mPreviewAdd the chopped red onion to the hot oil and sauté for 5-7 minutes until softened and translucent. - Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant. Then, add the chopped red and green bell peppers and cook for 3-5 minutes until slightly tender-crisp.5mPreview5mPreviewStir in the minced garlic and ginger, cooking for another 1 minute until fragrant. Then, add the chopped red and green bell peppers and cook for 3-5 minutes until slightly tender-crisp.
- Add the turmeric powder, chili powder, cumin powder, coriander powder, and garam masala to the pan. Cook for 1 minute, stirring constantly, to toast the spices.1m
Preview1mPreviewAdd the turmeric powder, chili powder, cumin powder, coriander powder, and garam masala to the pan. Cook for 1 minute, stirring constantly, to toast the spices. - Pour in the rinsed and drained chickpeas and the can of diced tomatoes (undrained). Stir everything together well.1m
Preview1mPreviewPour in the rinsed and drained chickpeas and the can of diced tomatoes (undrained). Stir everything together well. - Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.12mPreview12mPreviewBring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
- Garnish with fresh chopped cilantro and serve hot. This dish pairs well with rice or naan.1mPreview1mPreviewGarnish with fresh chopped cilantro and serve hot. This dish pairs well with rice or naan.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
