14ozcan diced or crushed tomatoesor 2 cups diced fresh tomatoes
2-3cupsvegetable broth
1-2Tbspchana masala seasoning*
1tspcumin
1tspKashmiri chili powder**
1tspground coriander
1tspturmeric
1tsppaprika
½tspcinnamon
1-2Tbspfresh lemon juice
1-2Tbspvegan butteroptional
½cupfresh cilantro
Salt to tasteoptional
Instructions
Prepare the Beans. Soak the garbanzo beans (chickpeas) in water overnight. Cook on high pressure in Instant Pot or pressure cooker for 11 minutes. Allow pressure to release naturally. Drain and set aside. (Alternatively, use 3 cans, rinsed and drained.
Prepare the Rice. Combine the basmati rice and water in the Instant Pot and cook on High Pressure for 4 minutes for white rice or 20 minutes for brown rice (or per package directions.)
Make the Chana Masala. Sauté the onion and garlic in a large skillet over medium-low heat until translucent. I do not use oil. Keep the heat a little lower and add vegetable broth or water to keep the onion and garlic from sticking to the pan.
Stir in the tomatoes, spices, and 2 cups of broth. Add more broth as needed to keep the sauce wet. Cook on medium-low heat for about 10 minutes.
Remove a portion (about 1 cup) of the garbanzo beans and coarsely mash them, then return to the skillet and stir well to combine.
Add in lemon juice and half of the chopped cilantro. Taste and adjust seasonings as desired, adding in more chana masala, spices, lemon juice, salt, or cilantro.
Serve over warm basmati rice with fresh cilantro sprinkled on top.
Notes
* Kashmiri chile powder is an Indian spice that adds great flavor and heat to this dish.** I buy an authentic chana masala spice blend on Amazon. It contains Coriander, Dehydrated Unripe Mango, Salt White, Chillie Red, Cumin, Musk Melon, Pomegranate seeds, Dried Ginger, Salt Black, Black Pepper, Fenugreek leaves, Cinnamon, Mint Leaves, Cardamom Amomum, Cloves, Nutmeg, and Cardamom.If you don’t want to soak and cook the garbanzo beans, just use 3 cans and rinse well.