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Chana Masala

Schwinghamilton
Vegan
Dairy Free
Gluten & Dairy Free
Gluten Free
Gluten & Dairy Free
Gluten & Dairy Free
Only Stovetop Needed
No Cooking
Dinner
Chana Masala
Dinner
Dinner
Extras:
LTVERS
Leftovers
IMPRSV
Impressive
INEDA
Indian

Ingredients:

  • 3 Tbsp grape seed oil
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 3/4 tsp sea salt
  • 6 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 1-2 fresh jalapenos, minced
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 28-ounce can pureed or finely diced tomatoes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 tsp garam masala
  • 2 Tbsp lemon juice

Preheat oven to

degrees.

Method:

  1. Start cooking your rice if not already cooked.
  2. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt.
  3. Add garlic, ginger, cilantro and jalapeno.
  4. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  5. Next add pureed tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to 1 cup (240 ml) water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  6. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  7. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  8. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Salt to taste.
  9. Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.
Ingredients
Method
  • 3 Tbsp grape seed oil
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 3/4 tsp sea salt
  • 6 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 1-2 fresh jalapenos, minced
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 28-ounce can pureed or finely diced tomatoes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 tsp garam masala
  • 2 Tbsp lemon juice
  1. Start cooking your rice if not already cooked.
  2. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt.
  3. Add garlic, ginger, cilantro and jalapeno.
  4. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  5. Next add pureed tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to 1 cup (240 ml) water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  6. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  7. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  8. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Salt to taste.
  9. Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.