Chana Masala
Enjoy this Indian classic dish at home. Jalapeno or serrano pepper add some spiciness, but you prefer flavor without heat, simply omit or decrease the amount to taste.
Chana Masala
Ingredients
- ½ small red onion finely chopped
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 1 chili pepper jalapeno or serrano de-seeded and minced
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin seeds
- 1 teaspoon paprika
- 1 ½ teaspoon garam masala
- 2 cups tomatoes chopped small or 1 can (15-ounce) of whole tomatoes with their juices, chopped small
- ⅔ cup water
- 2 15-ounce cans chickpeas, drained and rinsed
Instructions
- Add finely chopped red onion to lemon juice and salt and set aside.
- Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned (about 5-8 minutes).
- Turn heat down to medium-low and add the coriander, cumin, turmeric, cumin, paprika and garam masala.
- Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
- Add the water and chickpeas. Simmer uncovered for 10-15 minutes.
- Stir in red onions, salt and lemon juice mixture before serving.
- Serve over rice or with warmed naan bread (phase 1).
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