Chana Masala
Chana = chickpeas, masala = spice! You guessed it, we’re making chana masala, or spiced chickpeas today! This is a super simple, delicious staple that’s packed with protein, fibre (for those poops!), and most of all, flavour! These anti-inflammatory spices will get your taste buds going, and help you fire up your libido!
Vegan, Dairy-free, Gluten-free
Makes: 4 hearty servings
Prep & cook time: 45 minutes
Ingredients:
1 tbsp coconut oil
1½ tsp jeera (cumin seeds)
1 onion, chopped
1 tbsp (~5 cloves) garlic, chopped
1 tbsp fresh ginger root, minced
1 green Serrano pepper - can substitute with a regular green chili if you’re not able to find this variety
1½ garam masala powder - can also use tikka masala powder or channa masala powder instead
1½ dhania (ground coriander)
½ tsp haldi (ground turmeric)
¼ tsp cayenne powder - if you really can’t tolerate spice or you’re serving it to kids, adjust this
¾ tsp salt
1 can whole peeled tomatoes with juices (my can was 796 mL or 27 oz) - can also blanch your own tomatoes instead
2 cans chickpeas, thoroughly rinsed - can also soak 2 cups of dry chickpeas and pressure cook instead
lemon wedges, to squeeze on top once done cooking
Handful fresh cilantro, for garnish
Serve with cooked basmati rice or naan - please don’t call it “naan bread” because naan = bread
Directions:
In a large pan (we love our large cast iron skillet!), heat the coconut oil over medium heat.
Lower heat and add jeera (cumin seeds); toast for 1-2 min while stirring with spatula to make sure it doesn’t burn.
Raise heat to medium, and stir in onion, garlic, ginger and serrano/chili pepper. Cook ~5 min.
Stir in spices: garam masala (or tikka masala), coriander, turmeric, salt & cayenne. Cook ~2 minutes.
Add tomato (with the juices), and break tomatoes apart gently using spatula.
Raise heat to medium-high and add chickpease.
Simmer and cook ~10 minutes or longer.
Serve over cooked basmati rice or with naan.
Garnish with fresh lemon and cilantro.
It also tastes even better the next day, so enjoy your leftovers and let me know how it turns out!
Much love,
Surabhi
