High Protein Channa Masala
Elevate your protein-packed meal prep with this flavorful High Protein Channa Masala, a hearty Indian-inspired dish that combines tender, simmered chickpeas with a rich, aromatic blend of spices. Featuring a medley of earthy cumin, warm turmeric, and bold garam masala, this recipe strikes the perfect balance between savory comfort and wholesome nutrition, making it ideal for vegetarians and protein lovers alike. Highlighted by fresh ginger, zesty lemon juice, and vibrant cilantro, the dish is cooked to perfection in tomato-based goodness, creating a robust and irresistible curry. Ready in just over an hour, it’s the ultimate crowd-pleaser to serve with fluffy basmati rice or warm flatbread for a complete meal. Perfect for family dinners, meal prepping, or a satisfying meatless Monday option, this high-protein channa masala recipe is a delicious way to fuel your day! Keywords: High Protein Channa Masala, chickpeas, vegetarian curry, Indian spices, healthy meal prep.
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Recipe Information
Ingredients
- 2 cups Dried chickpeas
- 6 cups Water
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 units Green chilies, finely chopped
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 3 tablespoons Tomato paste
- 1 cup Canned tomatoes, crushed
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro, chopped
- 1 unit Lemon, juiced
Instructions
Start by soaking the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse them before cooking.
In a large pot, add the soaked chickpeas and 6 cups of water. Bring to a boil, then reduce heat and let simmer for 60-75 minutes or until the chickpeas are tender. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion and sauté until they become translucent, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes.
Add the ground coriander, ground cumin, turmeric powder, and garam masala. Stir well to toast the spices for about 1 minute.
Mix in the tomato paste and crushed canned tomatoes. Cook for 5 minutes until the mixture thickens and the oil starts separating from the tomatoes.
Add the cooked chickpeas to the pan along with salt, and stir well to coat them with the spice mixture.
Pour in 1 cup of water to adjust consistency and let the channa masala simmer for an additional 10 minutes to allow flavors to meld.
Finally, add the fresh lemon juice and chopped cilantro. Stir and remove from heat.
Serve hot, garnished with additional cilantro if desired, as a main dish or a side with rice or flatbread.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 86.1 g | 308% | |
| Total Sugars | 70.2 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 5368 mg | 114% | |
*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.
