Recipe courtesy of Tin Kitchen Food Truck
Total:
1 hr
Active:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onions and garlic and slowly saute until translucent, about 10 minutes. Add in the curry powder and coriander and toast the spices until fragrant, about 3 minutes. Add the chickpeas and coconut milk and bring to a simmer. Simmer over medium heat until the flavors have melded, 20 to 30 minutes. Add the lime juice and season with salt and pepper. Put some couscous in bowls and serve the chana masala on top.

Cook's Note

The carrots, celery and onions should be cut the same size as the chickpeas.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chick Pea Ragout with Glazed Vegetables 'Chana Masala'

Recipe courtesy of Julie Sahni

Chai Masala

Recipe courtesy of Bal Arneson

Masala Sauce

Recipe courtesy of Bobby Flay

Garam Masala

Recipe courtesy of Aarti Sequeira

Garam Masala

Recipe courtesy of Anjum Anand

Garam Masala

Garam Masala

Masala Chai

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking