Chana Masala

This recipe is good for 2-3 servings.  It can easily be doubled, just double the quantity of all ingredients.

What you need:

  • Rice Cooker
  • 0.5 cup of brown rice
  • 1.125 cups of water
  • Electric Skillet with lid (or conventional skillet/pot with lid)
  • Cutting board
  • Kitchen knife
  • 2-3 cloves fresh garlic (or 2-3 tsp prepared minced garlic)
  • piece of fresh ginger (about 1 tsp worth)
  • half of 1 onion, diced
  • 0.25 tsp crushed red pepper flakes (cut in half if that’s too spicy)
  • 0.5 tsp ground cumin
  • 1 tsp curry powder
  • 1 tbsp canola oil
  • 14.5 oz can of chickpeas, drained
  • 14.5 oz can of diced tomatoes, including their juice


What to do:

Get the rice started cooking first.  Load the rice cooker with the 0.5 cup of brown rice and the 1.125 cups of water.  Plug it in, put on the lid, and flip it to “cook”.  The rice will cook while you are preparing the rest of the meal.


Mince the ginger (follow the link for instructions if you need them).

If you’re using fresh garlic, mince the garlic (follow the link for instructions if you need them).

Dice the onion (follow the link for instructions if you need them).

Heat up your electric skillet to 250, or heat your conventional skillet on the stove with the heat set to low.  When the skillet has heated up, add the 1 tbsp of canola oil, and the diced onion.


Stir the onion to coat with oil, and cook for 5 minutes.  A little browning is okay, but we’re aiming to mostly just soften the onion.  If it is browning too much, turn down the heat a little bit.  Electric skillets in particular may wind up browning a bit, because they are hotter right over the heating elements, and less hot elsewhere.


Add the 0.25 tsp crushed red pepper, the 1 tsp minced ginger, and the 2-3 tsp minced garlic:


Cook, stirring constantly, for 1 minute.  Then add the 0.5 tsp ground cumin, and 1 tsp curry powder:


Continue to cook, stirring constantly, for another 1 minute.  Then add the can of drained chickpeas, and the can of diced tomatoes:

Stir to mix, then reduce heat to simmer, cover, and simmer for at least 20 minutes, stirring occasionally:


If the rice hasn’t finished cooking after 20 minutes, it’s fine to continue simmering until the rice is done.  Serve over the cooked rice.