High Protein Chana Masala
Elevate your plant-based meal game with this High Protein Chana Masala, a hearty twist on the classic Indian curry! Loaded with protein-packed chickpeas and nutrient-dense quinoa, this flavorful dish is simmered in a luscious tomato-based sauce infused with aromatic spices like cumin, garam masala, and coriander. Perfect for meal prep or family dinners, this wholesome recipe is as nutritious as it is satisfying, offering a balanced combination of fiber, protein, and rich, zesty flavors. Garnished with fresh coriander and a splash of lemon, it pairs beautifully with rice, naan, or enjoyed on its own for a gluten-free, vegan feast. Whether you're fueling a busy day or simply craving comfort food with a healthy twist, this Chana Masala recipe is a must-try!
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 large Onion
- 2 medium Tomatoes
- 3 units Garlic cloves
- 1 inch piece Ginger
- 1 unit Green chili
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 400 grams Canned tomatoes
- 500 ml Water
- 2 tablespoons Fresh coriander leaves
- 200 grams Cooked quinoa
- 0.5 unit Lemon
Instructions
Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.
Drain the soaked chickpeas, add them to a pressure cooker, and cover with water. Cook for 15-20 minutes until tender. Drain and set aside.
Finely chop the onion and tomatoes, mince the garlic and ginger, and slit the green chili.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onion and sauté until golden brown.
Stir in the garlic, ginger, and green chili, and cook for another 2 minutes, until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
Stir in the turmeric powder, coriander powder, garam masala, red chili powder, and salt.
Add the canned tomatoes and bring the mixture to a simmer.
Mix in the cooked chickpeas and water. Allow the mixture to cook on low heat for about 20 minutes.
Add the cooked quinoa, stirring it into the chana masala, and let it heat through for another 5 minutes.
Turn off the heat and squeeze fresh lemon juice into the dish for an extra zing.
Garnish with fresh coriander leaves and serve hot with rice or bread.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 58.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4578 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
