About This Recipe:
Chana masala is one of my favorite Indian dishes, and it is also fairly easy to make at home. The hardest part is probably getting your hands on all of the seasonings that are required- other than that it is super straightforward. I had some fresh tomatoes on hand which is ideal for this recipe, but you can also use a 15 oz can of diced tomatoes. I suggest adding at least a 1/2 cup of water to the mixture, and up to 1 cup if you want it to be saucier. I also sometimes add in a drizzle of honey to offset the spicy green chili.
Enjoy!
Ingredients (4 servings)
-1 small onion, finely diced
-4 garlic cloves, minced
-1 green chili, finely diced
-4 large tomatoes, diced
-30 oz canned chickpeas
-1/2 to 1 cup of water
-1/4 cup cilantro or parsley
-Olive oil
Seasonings
-2 tsps cumin
-2 tsps ground coriander
-1 tsp chili powder
-1 tsp garam masala
-1 tsp turmeric
-Salt
Instructions (30 minutes)
1. In a large skillet over medium high heat, pour in 1-2 tbls of olive oil and sauté the onion for 5 minutes.
2. Then add in the garlic and chili, and stir for a few minutes until fragrant. Mix in all of the seasonings.
3. Add in the tomatoes, chickpeas, and 1/2 cup to 1 cup of water, and season liberally with salt.
4. Cover and simmer on low heat for 20 minutes. Top with the cilantro or parsley, and serve with naan.
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