Chana Masala
Serves 6
- 3 Tbsp coconut/olive/vegetable oil
- 1 white or yellow onion, finely diced
- 1 Tbsp ground cumin
- 3/4 tsp salt
- 6 cloves garlic, minced
- 2 Tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 2-3 fresh green chilies, sliced with seeds
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 28-oz can pureed or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
- 2 15-ounce cans chickpeas, slightly drained
- 1 tsp garam masala
- 2-3 tsp sugar
- 2 Tbsp lemon (or lime) juice, plus more to taste
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/4 tsp salt. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry. Next add pureed tomatoes and chickpeas and remaining 1/2 tsp salt. If the mixture looks a little too thick, add some water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
When the chana masala is thickened and bubbly, taste and adjust seasoning. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Garnish with a little more lemon juice and cilantro.