High Protein Chana Masala

Packed with wholesome ingredients and brimming with bold, aromatic spices, this High Protein Chana Masala is a flavorful twist on the classic Indian dish. The recipe combines tender, protein-rich chickpeas with nutrient-dense quinoa, creating a hearty and satisfying meal perfect for vegetarians and vegans. Simmered in a spiced tomato gravy infused with cumin, turmeric, and garam masala, each bite delivers an explosion of traditional warmth and zest. This dish is further elevated with the brightness of freshly squeezed lemon juice and fragrant coriander leaves. Easy to prepare with only 15 minutes of prep time, this Chana Masala is ideal for meal prepping or a comforting weeknight dinner. Serve it piping hot with naan, rice, or as a standalone protein-packed bowl – perfect for health enthusiasts and spice lovers alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams Dried chickpeas
• 1 large Onion
• 2 medium Tomatoes
• 3 units Garlic cloves
• 1 inch piece Ginger
• 1 unit Green chili
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 400 grams Canned tomatoes
• 500 ml Water
• 2 tablespoons Fresh coriander leaves
• 200 grams Cooked quinoa
• 0.5 unit Lemon

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

Drain the soaked chickpeas, add them to a pressure cooker, and cover with water. Cook for 15-20 minutes until tender. Drain and set aside.

Step 3

Finely chop the onion and tomatoes, mince the garlic and ginger, and slit the green chili.

Step 4

Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Step 5

Add the chopped onion and sauté until golden brown.

Step 6

Stir in the garlic, ginger, and green chili, and cook for another 2 minutes, until fragrant.

Step 7

Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

Step 8

Stir in the turmeric powder, coriander powder, garam masala, red chili powder, and salt.

Step 9

Add the canned tomatoes and bring the mixture to a simmer.

Step 10

Mix in the cooked chickpeas and water. Allow the mixture to cook on low heat for about 20 minutes.

Step 11

Add the cooked quinoa, stirring it into the chana masala, and let it heat through for another 5 minutes.

Step 12

Turn off the heat and squeeze fresh lemon juice into the dish for an extra zing.

Step 13

Garnish with fresh coriander leaves and serve hot with rice or bread.

Nutrition Facts

Serving size	1917.4 grams (1917.4g)

Amount per serving	% Daily Value*
Calories	1784

Total Fat 62.40g	80%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 3.70g
Cholesterol 8mg	3%
Sodium 3007mg	131%
Total Carbohydrate 253.80g	92%
Dietary Fiber 66.30g	237%
Total Sugars 58.70g
Protein 67.40g	135%

Vitamin D 0IU	0%
Calcium 615mg	47%
Iron 28mg	155%
Potassium 4578mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 14.6%

Carbs: 55.0%