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. These blends are very common in Indian cooking and usually consist of cumin, coriander, cinnamon, clove, bay leaf, peppercorn, mace, and some chili. The spices simmering in the tomato sauce with the ginger and garlic will make your kitchen smell amazing as soon as you walk in the door. We’ve paired the masala with a side of carrots that are spiced with ground cumin and honey, which adds a touch of sweetness that is brought to the forefront by the final broiling step. Served over warm, fragrant basmati rice and garnished with fresh lime, cilantro and cashews this satisfying vegan dish is a welcome winter recipe.
My Cook: Chana Masala with Cumin-Honey Roasted Carrots and Rice
- 1 can chickpeas (14.5 oz)
- 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 large carrots
- 1 tsp ground cumin
- 1 tbsp honey
- ½ cup basmati rice
- ¼ cup cashews
- 1 bunch fresh cilantro
- 1 lime
- Salt and pepper
Drain and rinse the canned chickpeas.
Finely mince the garlic and shallot. Grate the ginger if you have a microplane or other fine grater, otherwise finely mince.
Combine the chickpeas, tomato puree, 1 cup water, garlic, shallot, ginger, garam masala, cumin, coriander, and bay leaf in a Suvie pan. Stir to combine. Season with ¼ tsp salt and pepper.
Peel the carrots. Cut into 3-4 inch planks and add to a Suvie pan.
Add the basmati rice to your Suvie starch pan and season with ¼ tsp salt.
Load your Suvie with the Chana Masala, carrots, and basmati rice. Enter My Cook > Multi-Zone settings and cook.
Protein: 175˚F, 2 hrs
Vegetable: 30 min
Starch: 15 min
After the cook add the cumin, salt, pepper, and ½ tbsp vegetable oil to the carrots and mix to evenly coat, then drizzle with honey. Broil the carrots for 7-10 minutes until lightly charred and fragrant. Fluff the rice with a fork and adjust seasoning to taste.
Divide the rice between two bowls. Top with the Chana Masala and carrots. Garnish with cashews, fresh cilantro, and lime juice. Enjoy!
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.