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Chana Masala
Abdelaziz

Chana Masala

Canned chickpeas simmered in a tomato, onion, ginger and garlic gravy with cumin, coriander and garam masala, finished with lemon and cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons avocado or olive oil 30 ml
  • 1 teaspoon cumin seeds
  • 1 large yellow onion finely chopped, about 1 1/2 cups (200 g)
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated, 15 g
  • 1 green chili finely chopped, optional
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri chili powder or sweet paprika
  • 1 teaspoon garam masala check the label for gluten-free
  • 1 can crushed tomatoes 14 oz (400 g)
  • 2 cans chickpeas 15 oz (425 g) each, drained and rinsed
  • 3/4 cup water 180 ml
  • 1 teaspoon salt 6 g, plus more to taste
  • 1 tablespoon lemon juice 15 ml
  • 1/4 cup fresh cilantro chopped, 10 g

Method
 

  1. Heat the oil in a large, deep skillet or pot over medium heat. Add the cumin seeds and cook for 30 seconds, until they sizzle and smell toasty.
  2. Add the onion and a pinch of salt. Cook for 6 to 8 minutes, stirring often, until golden at the edges. Stir in the garlic, ginger and green chili and cook for 1 minute.
  3. Lower the heat to medium-low. Add the coriander, ground cumin, turmeric, chili powder and garam masala and stir for 30 seconds. If the pan looks dry, add a splash of water.
  4. Add the crushed tomatoes and cook for 5 to 6 minutes, stirring, until the sauce thickens and oil starts to separate at the edges.
  5. Add the chickpeas, water and salt. Bring to a simmer and cook uncovered for 12 to 15 minutes. Mash about a quarter of the chickpeas against the side of the pot to thicken the sauce.
  6. Stir in the lemon juice, taste and adjust the salt. Top with cilantro and serve over basmati rice.

Notes

Nutrition values are rough estimates per serving, without rice. Check the labels on garam masala and any packaged ingredient for gluten.
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