Chana Masala
Servings: 4 people
- 1½ tablespoons (1½ tablespoons) olive oil or vegetable oil
- 1 large (1 large) onion chopped
- 2 cloves (2 cloves) garlic grated
- 2 teaspoons (2 teaspoons) ginger grated
- ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
- 2 teaspoons (2 teaspoons) ground coriander
- 1½ teaspoons (1½ teaspoons) turmeric powder
- 1 teaspoon (1 teaspoon) ground cumin
- 3 cans (15 ounces each) (720 grams) chickpeas or 4½ cups cooked chickpeas
- 2 cans (15 ounces each) (800 grams) diced tomatoes
- 1 cup (250 grams) water
- 1 teaspoon (1 teaspoon) salt or more to taste
- ¼ teaspoon (¼ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) garam masala
SERVES WELL WITH
- 4 wedges (4 wedges) lemon + cilantro + yogurt + tadka.
- 4 portions (4 portions) naan substitute roti or basmati rice.
- FLAVOR BASE: Heat 1½ tablespoons olive oil in a large skillet or Dutch oven. Add 1 large onion, chopped, and sauté on medium heat for 3 to 5 minutes.Stir in 2 cloves garlic, 2 teaspoons ginger (grated), ¼ teaspoon red pepper flakes, and sauté for one more minute until fragrant.Lower the heat and add 2 teaspoons ground coriander, 1½ teaspoons turmeric powder, and 1 teaspoon ground cumin.Stir for 1 minute to bloom the spices.
- ADD CHICKPEAS: Add 3 cans (15 ounces each) chickpeas, drained and rinsed, 1 teaspoon salt, and ¼ teaspoon black pepper, and stir for 1 minute.
- SIMMER: Add 2 cans (15 ounces each) diced tomatoes and 1 cup water (use it to rinse the tomato can).Simmer on medium heat for about 20 minutes or until you reach your desired consistency. Stir occasionally.When the chana masala is ready, turn the heat off, stir in the 1 teaspoon garam masala, taste, and adjust for salt.
- MAKE IT A MEAL: Serve with 4 portions naan or basmati rice. Top with 4 wedges lemon and cilantro.Add a generous dollop of yogurt or non-dairy yogurt.You can add a side of leafy greens such as spinach or kale. You can even toss them in the chana masala and cook for 5 minutes until they wilt.Optionally, drizzle with a quick tadka.
