Recipe developer Lindsey Baruch created this Indian-inspired Chana Masala using a blend of spices, mixed with a creamy dollop of Greek yogurt to bring a truly tasty meal to life. And the essential ingredient to bring all the flavors to the forefront? Campbell's® Tomato Soup as the base.
Preheat your air fryer to 400 degrees.
Make a flavorful base for the tomato soup by using a pan on the stove to heat up mustard seeds until they pop.
Next add and saute onion, garlic, ginger and add all your spices to bloom.
Add a little over half of the chickpeas to the stew and add them in the air fryer to the others. Season the air fryer chickpeas with a pinch of salt, pepper, and cumin. Add in for about 15-20 minutes until crispy. Set aside.
Stir your masala with the chickpeas until the spices are all combined and add your Campbell's® Tomato Soup. Let simmer.
In the meantime, blend your yogurt, lime juice, cilantro, salt, and pepper to make your sauce. Adjust with water to thin out.
Serve the masala in a bowl, top with your yogurt, and crispy chickpeas.