CHANA MASALA

This chickpea curry is a store cupboard fallback for me that takes zero effort but is full of flavour and nutritional goodies in every ingredient.This spicy, hearty Indian recipe is vegetarian, vegan and gluten free. It makes great leftovers, too.

INGREDIENTS:

  • 1 tablespoon coconut oil or extra virgin olive oil
  • 1½ teaspoons cumin seeds (scale back a little if you’re not crazy about cumin)
  • 1 yellow onion, chopped
  • 1 tablespoon pressed or minced fresh garlic (about 5 cloves)
  • 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
  • 1 green Serrano pepper, minced (seed it first if you want to tame the spice level)
  • 1½ teaspoons garam masala (or tikka masala)
  • 1½ teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ¾ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (28 ounces) whole peeled tomatoes, with their juices
  • 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • Lemon wedges, for garnishingFresh cilantro, chopped, for garnishing (optional)

 

HOW TO:

  1. Cook the chana masala in a large pot or large saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
  2. Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala (or tikka masala), coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
  3. Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
  4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Serve with a dollop of kefir or natural yoghurt and a refreshing cucumber salad. Garnish with a lemon wedge or two and a sprinkle of fresh cilantro.
  6. Serve with a dollop of kefir or natural yoghurt and cucumber salad.