Chana Masala

What You’ll Need:

4 Tbsp

1 Large Sweet Onion, Chopped

1 Tsp Cumin Seed

1 Tsp Coriander Seed

5 Cloves Garlic, Chopped

2” Piece of Ginger, Peeled and Finely Chopped

1 Tsp Garam Masala

½ Tsp Ground Turmeric

¼ Tsp Red Pepper Flake

2 15oz Cans Chickpeas, Drained

1 Medium Tomato, Chopped

1 Tbsp Tomato Paste

2 Cups Water

2 Tbsp Olive Oil

Handful Cilantro, Chopped

Salt and Pepper to Taste

What You’ll Do:

  1. Heat olive oil in a large pan over medium low heat.
  2. Once hot, add the onion and cook for about 20 minutes or until the onions are very soft and begin to caramelize.
  3. Meanwhile, toast the cumin and coriander seed in a small pan until fragrant. Remove from heat and crush in a mortar pestle or coarse grind in a spice grinder.
  4. Add the cumin and coriander, garlic, ginger and ground spices to the onion and sauté for 2-3 minutes.
  5. Add the chickpeas, tomato, tomato paste, water, salt and a good amount of black pepper. Cover and cook on medium low heat for 45-60 minutes.

To Serve

  1. Serve over your favorite rice and with store bought (or fresh) Naan and a side salad.
  2. Top with chopped cilantro.  
  3. Serve with your favorite Summer salad.

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