Chana Masala
Chickpeas simmer in a tangy tomato sauce loaded with a blend of fragrant spices in this flavorful Indian stew.
Equipment
- Mortar and pestle
- Large skillet
Ingredients
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 cup cilantro fresh, chopped
- 1 each jalapeno seeded, minced
- 1 tablespoon coconut oil
- 1 medium yellow onion diced
- 1/2 teaspoon cayenne or to taste
- 1 teaspoon coriander
- 2 teaspoon cumin
- 1 teaspoon garam masala
- 2 teaspoon paprika
- 1 teaspoon turmeric
- 2 cans chickpeas drained and rinsed
- 1 can petite diced tomatoes
- 1/4 cup water
- 1 medium lemon juiced
- 1/2 teaspoon salt
Instructions
- Start by pounding the garlic, ginger, cilantro and jalapeño into a paste in a mortar and pestle. NOTE: If you do not have a mortar and pestle, process in a small food processor or smash them on a cutting board using a rolling pin or the bottom of a heavy coffee mug.
- In a large skillet, sauté onions in coconut oil over medium heat until just browned.
- Stir in the garlic paste mixture and continue to sauté for another minute.
- Reduce heat to medium-low. Mix in the cayenne, coriander, cumin, garam masala, paprika and turmeric. Continue to cook for another minute.
- Add in the chickpeas, tomatoes, water, salt and half of the lemon juice. Stir, cover and continue simmering for 10 minutes. Mix in the rest of the lemon juice, and remove from heat.
- Dinner’s ready! Garnish your Chana Masala with fresh chopped cilantro and serve with cumin cauliflower rice (see recipe), basmati rice or naan. Enjoy!