Indian Chana Masala Meal-Prep Pots

Chana masala means spiced chickpeas and is a beloved North Indian curry simmered in tomato gravy. These meal-prep pots highlight canned chickpeas, garam masala, and fresh ginger for easy weekday lunches.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 62g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1 large yellow onion
• 4 garlic cloves
• 1 inch piece fresh ginger
• 1 can (14 oz) canned crushed tomatoes
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tbsp neutral oil
• 1/4 cup fresh cilantro
• 1 lemon
• 2 cups cooked basmati rice
• 1/2 cup plain Greek yogurt

Instructions

1. 1Drain and rinse the chickpeas thoroughly. Finely dice the onion, mince the garlic, and grate the ginger. Chop the cilantro and cut the lemon into wedges.
2. 2Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and golden at the edges.
3. 3Stir in the garlic and ginger and cook for 1 minute until fragrant. Sprinkle in the garam masala, cumin, coriander, turmeric, and chili powder and toast the spices for 30 seconds.
4. 4Pour in the crushed tomatoes and stir well, scraping any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until the sauce thickens slightly and deepens in color.
5. 5Add the drained chickpeas and half a cup of water. Bring to a gentle simmer, cover partially, and cook for 12 to 15 minutes so the chickpeas absorb the spiced tomato gravy.
6. 6Taste and adjust seasoning with a squeeze of lemon juice. Remove from heat and stir in most of the chopped cilantro, reserving a little for garnish.
7. 7Portion cooked basmati rice into four meal-prep containers. Spoon the chana masala over the rice and top each pot with a dollop of Greek yogurt and remaining cilantro.
8. 8Let cool completely before sealing lids. Refrigerate up to four days; reheat gently in the microwave with a splash of water until steaming hot.