Chana Masala (Indian Chickpea Curry)
Website: WhatTheHeckDoIEatNow.com
Serves: 4
- 2 tbsp canola oil
- 1 onion, diced
- 1 inch ginger, grated
- 1 whole head of garlic (about 7 cloves), pressed
- 1 tbsp turmeric
- 1 tbsp Chana Masala spice blend (I used MDH Chana Masala spice blend)
- 1 tsp salt
- 3 tbsp tomato paste
- 3½ cups cooked chickpeas (keep the ½ cup separate)
- 3 cups water total (reserve 1 cup from cooking the chickpeas)
- pepper to taste
- ½ cup cilantro, chopped
- naan bread for serving (or roti or rice)
- Cook your pre-soaked chickpeas on the stovetop or in a pressure cooker (I cook them for 15 minutes in an Instant Pot) until done.
- Drain saving about a cup of the water.
- In a large skillet, heat the canola oil over medium.
- Add the onion and cook for about 4 minutes.
- Add the grated ginger and pressed garlic and stir for another minute.
- Add the turmeric, Chana Masala spice blend and salt and stir to combine.
- Add your tomato paste.
- Mash the separated ½ cup of chickpeas with a fork or potato masher.
- Add the mashed and whole chickpeas to the skillet and stir well to coat.
- Add your 1 cup of reserved cooking water and 2 more cups of water.
- Stir well and bring to a boil.
- Reduce heat and simmer for 5 more minutes.
- Add pepper to taste and cilantro.
- Mix well.
- Serve with naan bread (or roti or rice)
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/02/28/chana-masala-indian-chickpea-curry/
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