What I’m Eating This Week: Chana Masala.

Welcome back, I’m so happy you’re here!

Deciding what to make for dinner each week is simultaneously my favorite and least favorite activity. On the one hand, I love exploring new recipes. On the other hand, sometimes I just don’t have the bandwidth to hunt for something exciting. Add in a full-time job and the need for meal-prep friendly options, and suddenly my fun creative outlet starts to feel more like a chore.

That’s exactly why I want to start sharing my weekly meal prep ideas with you. For the weeks when you’re feeling too tired, too busy, or just uninspired, I hope my meals can be a little spark of inspiration.

This Week’s Recipe: Chana Masala

This week, I leaned into a vegetarian-friendly Indian dish that’s hearty, flavorful, and surprisingly simple. I love Indian food because so many dishes are packed with vegetables, warm spices, and layers of flavor—and this one does not disappoint.

As always, I cook with my heart more than exact measurements, so feel free to adjust spice levels and cooking times to your own taste. Think of this less as a strict recipe and more as a guide.

Ingredients

• 2 tbsp ghee
  
  

• 2 cloves garlic, minced
  
  

• 1 tbsp ginger, minced
  
  

• 1 red onion, diced
  
  

• 1 tsp cumin
  
  

• ¼ tsp turmeric
  
  

• ½ tsp coriander
  
  

• 1 tsp chili powder
  
  

• ¾ tsp garam masala
  
  

• 6 small roma tomatoes, diced
  
  

• 2 cans chickpeas, drained and rinsed
  
  

• 2 cups vegetable broth
  
  

• ¼ cup fresh cilantro, chopped
  
  

• Rice (to serve)
  
  

Method

1. Melt the ghee in a large pan over medium heat.
   
   

2. Add the garlic and ginger, cooking until fragrant (about 1 minute).
   
   

3. Stir in the onion and cook until soft, about 8 minutes.
   
   

4. Season with cumin, turmeric, coriander, and chili powder.
   
   

5. Add the diced tomatoes. Increase heat to high and stir for about 10 minutes, until the tomatoes break down into a sauce-like consistency.
   
   

6. Add the chickpeas and vegetable broth. Bring to a boil, then reduce to a simmer for about 10 minutes.
   
   

7. Stir in the garam masala and adjust seasoning as needed.
   
   

8. Serve hot over rice and finish with fresh cilantro.
   
   

Why I Love It

This dish is cozy enough for a weeknight dinner but also perfect for meal prep—you’ll have leftovers ready to reheat throughout the week. It’s filling, nutrient-dense, and packed with flavor. Plus, it’s flexible: if you want more heat, add extra chili powder; if you want it creamier, stir in a splash of coconut milk.