Chana Masala

A hearty North Indian chickpea curry simmered in a richly spiced tomato-onion gravy. This vegan comfort food is packed with protein and pairs perfectly with rice or warm naan.

Ingredients

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 serrano peppers, minced
• 1 can (14 oz) crushed tomatoes
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• ½ tsp red chili powder
• ½ tsp amchur (dried mango powder)
• 1 tsp salt
• ½ cup water
• 2 tbsp fresh cilantro, chopped
• 1 lemon, cut into wedges

Method

1. Heat oil in a large heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle until fragrant, about 30 seconds.
2. Add diced onion and cook, stirring occasionally, until golden brown, about 8 minutes.
3. Add garlic, ginger, and serrano peppers. Saute for 1 minute until fragrant.
4. Stir in ground coriander, turmeric, red chili powder, and salt. Cook for 30 seconds to bloom the spices.
5. Pour in crushed tomatoes and cook, stirring frequently, until the mixture thickens and oil begins to separate, about 5 minutes.
6. Add drained chickpeas and water. Stir to coat, then bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.
7. Sprinkle in garam masala and amchur powder. Stir well and cook for another 2 minutes. Adjust salt to taste.
8. Garnish with fresh cilantro and serve with lemon wedges, rice, or warm naan.

Chef's note: For a smokier flavor, add a small piece of charcoal lit and placed in a small bowl set inside the pot (dhungar method). Leftovers taste even better the next day as the spices deepen.

Nutrition per serving

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