Chana Masala and Homemade Naan Recipe
Our fiery chana masala is full of flavor that combines fragrant herbs and spices with a fluffy garlic and cilantro naan for a delicious taste.
Originating from India, the word chana means chickpea and the recipe combines these nutritional legumes with onions, tomatoes and various seasoning to create a meal that’s ideal for a healthy family dinner time or meal prep option!
Containing just 367 calories and 17g of protein per portion, our chana masala and naan provides a balanced meal that’ll help to keep you fuller for longer thanks to its generous 14g of fiber and protein content!
This vegetarian friendly dish takes just 10 minutes to prep and 25 minutes to cook away, plus you’ll only need one pot for the masala which makes the clean up quick and easy!
Prep time: 10 min
Cook time: 25 min
For the chana masala you will need:
• 2 onions, quartered
• 2 garlic cloves
• 1-inch fresh ginger, peeled
• 2 green chilies, sliced
• Low calorie oil spray
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 400g tin of chopped tomatoes
• 600g tinned chickpeas, drained
• 400ml vegetable stock
• 100g spinach
• 1 lemon, juiced
• ½ bunch of fresh cilantro, torn
For the naan you will need:
• 110g self-raising flour
• 115g 0% fat Greek yogurt
• ¼ tsp salt
• 2 garlic cloves, crushed
• ½ tbsp light unsalted butter
• Fresh cilantro, chopped
Start by blending the onions, garlic, ginger, and chilies until combined.
Next, heat a deep dish pan with a generous amount of low-calorie oil spray.
Add the onion mixture and sauté for 6-8 minutes until fragrant.
Now sprinkle over the spices and stir well before cooking off for 2 minutes, adding a dash of water if needed.
Pour over the chopped tomatoes and simmer gently for 2 minutes.
Next, add the chickpeas and vegetable stock and simmer for a further 10 minutes, stirring regularly until the chickpeas are cooked through and the sauce begins to thicken.
While the chana masala bubbles away, start to make the naan.
Mix the flour, yogurt and salt in a bowl and bring together using your hands.
Divide the mixture into 4 dough balls and use your hands or a rolling pin to flatten each ball onto a floured surface to make a naan bread shape.
Now heat a non-stick frying pan on a high heat and add the naan bread, cooking for 2-3 minutes each side. Repeat this step until all naan breads are cooked.
Next, melt the butter and mix through the crushed garlic.
Brush the garlic butter over each cooked naan bread and sprinkle over fresh cilantro.
Now stir the spinach and lemon juice through the chana masala and heat for a final minute.
Top the masala with freshly torn cilantro, a swirl of yogurt (optional) and serve with the garlic and cilantro naan.