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30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.

3 Tbsp virgin coconut oil
1 white or yellow onion, finely diced 
1 Tbsp ground cumin
3/4 tsp sea salt, divided, plus more to taste
6 cloves garlic, minced 
2 Tbsp fresh ginger, minced
1/2 cup fresh cilantro, chopped
2-3 fresh green chilies, sliced and seeded (I used serrano peppers)
1 Tbsp ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 28-oz can pureed or finely diced tomatoes (if unsalted, you’ll add more sea salt to the dish)
2 15-ounce cans chickpeas, slightly drained
1 tsp garam masala
2-3 tsp coconut sugar
2 Tbsp lemon juice, plus more to taste


1.Heat a large pot over medium heat. Once hot, add oil, half of diced onion, cumin, and 1/4 tsp sea salt.

2.Add garlic, ginger, other half of the diced onion, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.

3.Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.

4.Next add pureed tomatoes, chickpeas, remaining 1/2 tsp sea salt and coconut sugar. If the mixture looks a little too thick, add up to 1 cup water (I added ~1/2 cup (120 ml)). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.

5.Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

6.In the meantime, if you don’t have garam masala seasoning, make your own by adding 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.

7.When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more sea salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.

8.Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with brown rice , or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli.

9.Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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