Chana Masala
Ingredients
The sauce
-
1
tablespoon
olive or sunflower oil
-
2
medium
onions, finely diced
-
1
inch
piece of ginger, peeled and minced
-
4
cloves
garlic, minced
-
1
small
serrano chile, stemmed, seeded, minced
-
2
teaspoons
garam masala
-
1
teaspoon
turmeric powder
-
¼
teaspoon
cayenne pepper
-
1
teaspoon
ground coriander
-
2
teaspoons
ground cumin
-
¾
teaspoon
fine grain salt
-
2
medium
tomatoes, diced
-
1 ½
cups
water
-
2
14-ounce cans
chickpeas, drained
-
1
generous tablespoon
chana masala powder
To serve
-
to taste
lemon or lime
-
lots of
scallions
-
lots of
cilantro
Instructions
- Heat oil in a medium saucepan over medium heat and sauté onions for about 5 minutes.
- Add ginger, garlic, and serrano chile, cooking for another minute until fragrant.
- Stir in garam masala, turmeric, cayenne, coriander, cumin, and salt, then add tomatoes and water.
- Simmer for 2-3 minutes until thick, then remove half of the sauce for later use.
- Mash about half of the chickpeas and combine with 1 cup of the simmer sauce and chana masala powder in a medium saucepan over medium heat.
- Add water to achieve a porridge-like consistency and stir in lemon or lime juice.
- Serve topped with chopped scallions and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
162
Total fat
4g
Total carbohydrates
24g
Total protein
7g
Sodium
10mg
Cholesterol
0mg
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