Chana masala with basmati rice
A dinner for one: 615 kcal with 21 g of protein, 101 g of carbs and 15 g of fat, ready in 40 min.
- 40 min
- Dinner · 1 serving
- Indian
- 615 kcal
Nutrition per serving
615 kcalEnergy: 13% protein, 65% carbs, 22% fat
- 21 gProtein
- 101 gCarbs
- 15 gFat
Fiber 18 gSugar 17 gSodium 580 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chickpeas, cooked150 g
- Chopped tomatoes200 g
- Onion½ (80 g)
- Garlic2 cloves (6 g)
- Ginger10 g
- Sunflower oil2 tsp
- Garam masala1 tsp
- Cumin½ tsp
- Turmeric½ tsp
- Chili powder½ tsp
- Basmati rice, dry45 g
- Cilantro5 g
- Lemon juice2 tsp
Method
- Cook the chopped onion in the oil for 8 minutes, until deep golden.
- Add the garlic, ginger and spices and stir for 1 minute.
- Add the tomatoes, chickpeas and 150 ml water and simmer for 20 minutes, crushing a few chickpeas to thicken the sauce.
- Meanwhile cook the rice in 100 ml salted water for 12 minutes and rest it for 5 minutes.
- Finish the chana with lemon juice and cilantro and serve with the rice.
Make ahead
Cook the chana up to 4 days ahead or freeze it; make the rice fresh.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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