This Indian chickpea dish is a beloved staple in my home. If you don’t have cooked chickpeas, you can use canned, but it will cost about $1 more. For a full meal, serve the chana masala over rice or with Roti. - Leanne Brown
1⁄4 teaspoon cayenne powder 1⁄2 teaspoon garam masala
1 teaspoon smoked paprika (optional)
1⁄2 teaspoon salt, plus more to taste 1⁄2 tablespoon ghee (see box)
or 1⁄2 tablespoon butter plus a
splash of olive oil
1 teaspoon cumin seeds
1 small onion, chopped
3 cloves garlic, finely chopped
1 teaspoon grated ginger
1⁄2 jalapeño pepper, finely chopped
(remove seeds for less heat) 1 cup pureed canned tomatoes
(see box, page 29)
2 1⁄2 cups cooked chickpeas, drained
Garnishes
chopped fresh cilantro
Raita or yogurt
Directions
Combine the coriander, turmeric, cayenne, garam masala, smoked paprika, if using, and salt in a small bowl.
Melt the ghee in a small saucepan over medium-low heat. Once it begins to sizzle, add the cumin seeds and stir for about 5 seconds until you can smell them. Add the onion and sauté until it’s a little soft, 2 to 3 minutes. Add the garlic and cook for 2 minutes. Add the ginger and jalapeño and cook for 1 minute longer. Add the spice mixture you made in Step 1, then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down, 5 to 10 minutes.
Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and 1⁄2 cup of water. Stir, bring it to a boil, and then decrease the heat to a simmer. Cook for 10 minutes, and then squish a few chickpeas with the back of a spoon to thicken the sauce before serving. Garnish with cilantro and Raita.
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