Chana Masala is a popular dish originating from South Asia that combines a beautiful blend of spices with the simplicity of chickpeas. While there are many regional adaptations throughout the world, the classic version from Pakistan and a Moroccan chickpea butternut tagine are the two influences for this dish created by Jasmine Baker.
Raita is a traditional South Asian condiment that helps to balance the spice found in many dishes. This Greek Yogurt Raita is a great make ahead side, as the flavours deepen as it rests. If you have any left over, you can enjoy with grilled meat as a condiment or with flatbreads as a snack.
Greek Yogurt Raita:
Squeeze the grated cucumber in a cheesecloth or strain in a mesh strainer to remove excess liquid.
In a small mixing bowl, combine the grated cucumber, with the rest of the ingredients and stir until well combined.
Season to taste and let rest in the fridge until ready to serve.
Process onion, garlic, ginger and chili in a small food processor until finely chopped.
Heat butter in a large pot over medium heat, then add onion mixture and sauté until fragrant, roughly 4 minutes. Add spices and stir for 2 minutes, until fragrant.
Add fresh tomatoes and butternut squash and cook until they start to soften, roughly 4 minutes.
Add chickpeas and crushed tomatoes, and simmer for 20 minutes for flavours to develop.
Add baby spinach and stir until wilted.
Season to taste, stir in yogurt, stir until combined. Let simmer for 1 minute.
Divide into bowls and serve with Greek Yogurt Riata either directly on top or on the side.
- Serve over top quinoa or rice.
- Drizzle with pomegranate molasses.
- Sprinkle with fresh cilantro.
- Serve with flatbread or naan.
TIP: This is a great make ahead meal, as the flavours will deepen when its rested and reheated gently. I also love this for meal prep. You can double the Chana Masala recipe, portion and freeze to enjoy later.