Drag a piece of hot naan through it.
Simple veg or vegan dinner on the table in 15 minutes? Six ingredients? Comfort-food-y enough for the kids but elegant enough for your friends? Voila. We present not just chana masala, a pantry-friendly riff on an Indian classic.
2 T butter or coconut oil, divided
1 T grated ginger
2 tsps garam masala, or curry powder blend
2 cans chickpeas, drained
1 jar not just pasta sauce
1/2 C chopped fresh cilantro or mint
Cooked rice or naan to serve
In a large non-stick skillet over medium-high heat, heat 1 tablespoon of the butter or ghee, and sauté ginger and garam masala or curry powder for about 30 seconds, until fragrant.
- Stir in chickpeas and not just pasta sauce. Reduce to medium-low and simmer for 10 minutes for flavors to meld. Pull off heat and stir in cilantro or mint.
- Stir in last tablespoon of butter, season to taste with salt and pepper, and serve over rice or with naan.