Chana masala with naan

I was in the mood for some Indian food this weekend, so I decided to make Chana masala, which is one of my favorite Indian dishes. I also wanted to have some naan to eat with the chickpeas. I made a simple dough for the naan flavored with cilantro (sorry Mom!), and let the dough rise while making the chickpeas.

I started off the chana masala by sautéing diced onions, garlic, and ginger in a little oil. After the onion was softened, I added lots of spices…garam masala, turmeric, paprika, cayenne pepper, and cumin. Once the spices were warmed and fragrant, I added diced tomatoes to the pan to make the sauce, followed by lots of chickpeas. This pan got covered up to simmer and let all the flavors combine.

While the chickpeas cooked, I cooked the naan. Normally, I just bake naan in the oven but decided to make it on the stovetop. In my cast iron skillet I melted a small amount of earth balance (vegan butter) and then baked the rounds of dough in the skillet. As each piece finished cooking, I brushed the top with chopped garlic and sea salt.

By now the chickpeas were all flavorful, so I finished the sauce with a little lemon juice and salt. The Chana masala was spicy (Jon would say I went a bit overboard on the cayenne pepper!) and super flavorful over the brown rice, and the naan was delicious with it. After the cold day, it was a fun and warming meal to have at home.



One thought on “Chana masala with naan

  1. So when Jennifer says “went overboard with Cayenne pepper” she really means that she developed an instrument of mass taste bud destruction!

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