This Vegetarian Chana Masala Is Exactly What Your Weeknight Dinners Were Missing

By Aviel Kanter

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.

Indian-Inspired Chana Masala

Lindsey Baruch

INGREDIENTS

    • 1 can chickpeas, drained and rinsed (1/2 in the masala, 1/4 in the air fryer)
    • 1 Tbsp. olive oil
    • 1/2 yellow onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp. mustard seeds
    • 1/2 tsp. ginger powder (fresh works too)
    • 1/2 tsp. cumin
    • 1/4 tsp. turmeric
    • 1/4 tsp. coriander
    • 1/2 tsp. garam masala
    • 1 can (10.75 ounces) of Campbell's® Tomato Soup
    • 1 cup Greek yogurt
    • Juice of 2 limes
    • 1 bundle cilantro
    • Salt and sugar to taste

    INSTRUCTIONS

    1. Preheat your air fryer to 400 degrees.

    2. Make a flavorful base for the tomato soup by using a pan on the stove to heat up mustard seeds until they pop.

    3. Next add and saute onion, garlic, ginger and add all your spices to bloom.

    4. 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.

    5. Stir your masala with the chickpeas until the spices are all combined and add your Campbell's® Tomato Soup. Let simmer.

    6. In the meantime, blend your yogurt, lime juice, cilantro, salt, and pepper to make your sauce. Adjust with water to thin out.

    7. Serve the masala in a bowl, top with your yogurt, and crispy chickpeas.