Chana Masala
Serve fragrant and fabulous chana masala with brown basmati rice or with naan or chapati, gorgeous Indian flatbreads.
Ingredients
- 2 tablespoons grapeseed or coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 1 serrano minced (optional but terrific)
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1/2 teaspoon ground cayenne
- 1 teaspoon turmeric
- 1 tablespoon amchoor or the juice of 1 lemon
- 2 teaspoons paprika
- 2 tomatoes chopped or 1 15-ounce can tomatoes
- 1 cinnamon stick
- 4 cups home-cooked chickpeas or 2 15-ounce cans chickpeas plus reserved chickpea broth
- sea salt and freshly ground pepper to taste
- optional garnish - a handful fresh coriander chopped coriander and/or a 2-inch piece of fresh ginger, chopped into matchsticks
Instructions
- Heat oil in a large soup pot over medium-high heat. Add chopped onions and minced garlic and ginger. Add minced serrano, if desired.
- Cook, stirring, for about 10 minutes, or until the vegetables soften and turn into a golden paste.
- Stir in coriander, cumin, cayenne, turmeric and paprika.
- Add tomatoes, cinnamon stick, amchoor or lemon juice. Stir together to combine.
- Stir in chickpeas and 1/2 cup of chickpea broth, vegetable broth or water. Reduce heat to low.
- Cover and simmer for 20 minutes. Remove cover and give mixture a stir. The sauce should be thick enough to coat the chickpeas. If it seems too soupy, continue cooking, uncovered for another 5 minutes or so.
- Season with sea salt and freshly ground pepper, add chopped coriander or ginger, if desired, and serve.