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Chana Masala

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 2
  • 15 min
  • 30 min
Leanne Brown

Ingredients

  • ½ tbsp ghee or ½ tbsp butter plus a splash of olive oil
  • 1 tsp cumin seeds
  • ½ cup onion, diced
  • 1 tsp garlic, finely chopped
  • 1 tsp ginger root, grated
  • ½ jalapeño, finely diced
  • 3 tsp coriander powder
  • 1 tsp turmeric
  • ¼ tsp cayenne powder
  • ½ tsp garam masala powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 cup canned tomatoes, puréed
  • 2½ cups cooked chickpeas, drained
  • ½ cup water

Directions

Optional Garnish: - fresh cilantro - yogurt Measure out all the spices except the cumin seeds and put them in a small bowl. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes. Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.

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