The first Indian dish I ever tasted was Chana Masala (chickpea curry). A hearty tomato base with ginger, onion, turmeric, coriander, cumin and Garam Masala is the perfect blend of spice and heat 🌶🔥😋
Cue the tastebuds happy dance!
- 3 Tbsp EVOO
- 1/2 white onion, finely diced
- 1 Tbsp ground cumin
- 3/4 tsp sea salt, divided, plus more to taste
- 6 cloves garlic, minced
- 2 Tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 1 fresh green chilies, sliced with seeds (I used serrano peppers)
- 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 coconut sugar
- 2 Tbsp lemon 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 up to 1 cup 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 seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
- Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish.
- Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.