Chana Masala is a delicious Indian stew made with chickpeas, tomato, and lots of fragrant warm spices. Garam masala is the most prominent spice blend in this recipe. Garam roughly translates to “warming the body” and masala is a mix of spices, which usually consist of cumin, coriander, cinnamon, clove, bay leaf, peppercorn, mace, and some chili. We’ve paired the masala with a side of cumin-honey carrots. Served over warm, fragrant basmati rice and garnished with fresh lime, cilantro, and cashews this satisfying vegan dish will have you coming back for seconds.
Chana Masala with Cumin Roasted Carrots and Rice
- 1 (14.5 oz) can chickpeas, drained and rinsed
- 1 cup tomato puree
- 1 cup water
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 small piece fresh ginger, about 1 tbsp grated
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- 3-4 large carrots, peeled
- 1 tsp ground cumin
- 1 tbsp honey
- ½ cup basmati rice
- ¼ cup cashews
- 1 bunch fresh cilantro
- 1 lime
1) Combine chickpeas, tomato puree, 1 cup water, garlic, shallot, ginger, garam masala, cumin, coriander, bay leaf, 1/2 tsp salt, and 1/4 tsp ground black pepper in a Suvie pan. Stir to combine. Place pan in the bottom of Suvie.
2) Cut carrots into 3-4″ planks and add to a Suvie pan with 1 tsp vegetable oil, cumin, honey, and 1/4 tsp salt, stirring to coat. Arrange carrots in a single layer. Place pan in the top of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 30 minutes
Top Zone: Roast at 400°F for 20 minutes
3) Place 1/2 cup basmati rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain 1/2 cup
4) Fluff the rice with a fork and adjust seasoning to taste. Season chana masala with salt and pepper to taste. Divide between bowls with the carrots and rice. Garnish with cashews, fresh cilantro, and lime juice.
While Indian cuisine is more commonly eaten with beer it is possible to pair the spicy notes of food from this region with wine. For this dish we recommend a sweet Saignée rosé to really bring out the tomato base of the meal.