Chana Masala

Let us know what you think of this Indian chickpea dish!

Chana Masala

Makes 2 servings

½ tablespoon ghee or ½ tablespoon butter with a splash of olive oil
1 teaspoon cumin seeds
½ cup onion, diced
1 teaspoon garlic, finely chopped
1 teaspoon ginger root, grated
½ jalapeño, finely diced
3 teaspoon coriander powder
1 teaspoon turmeric
¼ teaspoon cayenne powder
½ teaspoon garam masala powder
1 teaspoon smoked paprika
½ teaspoon salt
1 cup canned tomatoes, pureed
2 ½ cups cooked chickpeas drained
½ cup water
Optional: yogurt for garnish


Measure all spices except cumin seeds and put into small bowl. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. Once it begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the pureed tomatoes and stir. Cover the pan and let everything cook for 5 to 10 minutes. Once the tomato has reduced and the ghee starts to separate from the sauce, add chickpeas and water. Stir, then bring to a boil before reducing to a simmer. Cook for 10 more minutes. Squish some chickpeas with a spoon to thicken the sauce. Serve over rice for a full meal.


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