In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy tamarind chana masala with toasted naan
Dairy-Free, Soy-Free, Vegan, Spicy, <600 Calories
2 Servings, 540 Calories/Serving
We’ve pulled together garam masala, tamarind paste, and our signature chana masala base so you can create complex flavors fast. All you need is 15 minutes and a single pot to get this Indian chickpea dish on the table.
In your bag
- 1 organic yellow onion
- 2 cups cooked chickpeas
- 1 tablespoon mustard seeds
- Sunbasket chana masala base (tomatoes - ginger - garlic - curry powder - turmeric - coriander - cumin - cinnamon - cayenne)
- ¼ cup diced mild green chiles
- ½ teaspoon tamarind paste
- 1 teaspoon garam masala
- 4 or 5 sprigs organic fresh cilantro
- 1 Atoria’s Family Bakery large naan
Calories 540, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 830mg (36% DV), Total Carb. 88g (32% DV), Fiber 16g (57% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 20g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the chana masala
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Rinse the chickpeas.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mustard seeds and cook until they start to pop, about 1 minute. Add the chickpeas, chana masala base, green chiles, tamarind paste, garam masala, and ½ cup [¾ cup] water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until just thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the garnish and naan.
Prep the garnish; toast the naan
- Coarsely chop the cilantro.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Tear the naan into pieces.
Transfer the chana masala to individual bowls, garnish with the cilantro, and serve the toasted naan on the side.
- Measure the onion.
- Rinse the chickpeas.
- Measure the water for the chana masala.
- Garnish with the cilantro.