Chana Masala
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4-6
INGREDIENTS:
  • 2 tablespoons olive oil (or other vegetable oil of choice)
  • 1 onion, chopped finely
  • 2 garlic cloves, minced
  • 2 green chillies, chopped finely (remove seeds for less spiciness or use jalapeños instead for extra spiciness)
  • 2 tablespoons ginger, peeled and minced (from a piece around the size of a thumb)
  • 2 teaspoons garam masala
  • 2 cans chickpeas, rinsed and drained
  • 1 can crushed tomatoes (if they are whole or diced just pulse them a couple times in a blender or food processor)
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • Sea salt
  • Optional serving additions: lemon wedges for some acidity, chopped cilantro for some freshness
DIRECTIONS:
  1. Heat the oil in a large pot over medium heat. Add in the onion and sautée for 3 minutes, until it starts to soften and become translucent. Add in the garlic, chillies and ginger and continue to sautée for another 2 minutes. Add in the garam masala and sautée for one final minute, to bring out the spices' flavour. Add in the chickpeas, tomatoes, broth and tomato paste and stir to combine. Leave to simmer (heat still on medium) for 30 minutes, stirring occasionally. At this point there will still be lots of sauce, for a dryer version let it cook for an additional 10-15 minutes. Taste and add salt as needed- since the tomatoes and broth can contain quite it bit it is better to work up to the right amount instead of making it too salty. Serve over brown rice for a complete meal and top with cilantro and/or a squeeze of fresh lemon juice.
Recipe by Love from the Land at https://www.lovefromtheland.com/chana-masala/