Don't be put off by the not so common spices in this recipe. If you don't already have them, all it takes is a quick trip to an Indian grocery store to find them. Once you have those sorted, the dish is effortless and comes together in no time. So worth it!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 4to 6
Ingredients
2tablespoonscoconut oil, or gheeor any neutral oil, such as avocado
1teaspooncumin seeds
2medium onionsfinely chopped
1/8teaspoonbaking soda(optional - *see notes)
4garlic cloves, minced
1- inchpiece of ginger, peeled and minced
1-2spicy green chili seeded and finely chopped, or sliced in half lengthwise (optional)
2teaspoonsground coriander
1teaspoon ground cumin
1-2teaspoonspaprika
1teaspoonground turmeric
1tablespoonchana masala powder(see notes on spices)
1 bay leaf (if your bay leaves are older, use two)
2teaspoonsgaram masala,divided
2medium tomatoesfinely chopped, or 1 15-oz can chopped tomatoes (I like Mutti polpa)
214-ouncecans chickpeasdrained and rinsed well, or 4 cups cooked from dry chickpeas (see notes for instructions)
1 1/2tspkosher salt
1tablespoonlemon juiceor more to taste
1/2bunchfresh cilantro leaves, finely chopped
Instructions
Heat the oil in a large, heavy-based pan over a medium heat. When hot, add the cumin seeds and cook until fragrant, about 1 minute. Stir in the onion and add the baking soda, if using. Cook the onions, stirring often, until very soft and golden brown, about 5 minutes.
Reduce the heat to medium-low and add the garlic, ginger, spicy chili (if using), ground coriander, ground cumin, paprika, turmeric, chana masala powder, bay leaf, and 1 teaspoon garam masala. Stir until the mixture is very fragrant and starts to darken, about 1 minute.
Stir in the chopped tomatoes and simmer until they break down and thicken slightly, about 5 minutes.
Add the chickpeas, salt, and 1/2 cup water. Bring back up to a bubbling simmer then lower the heat slightly and cook for 10 to 15 minutes, or until the sauce has thickened to desired consistency. If the mixture is too thin, use a fork to mash a few of the chickpeas. If too thick, add a 1/2 cup more water.
Stir in the remaining teaspoon of garam masala and the lemon juice. Serve warm garnished with fresh chopped cilantro.
Notes
Recipe adapted from Eat More Plants , Cook with Manali, and Madjur Jaffrey*Baking Soda - sautéing the onions with a pinch of baking soda will soften and brown the onions much quicker. You can most definitely skip the baking soda if you wish.THE SPICES:Every spice listed in this recipe will ensure your chana masala is exquisite. That said, if you need to make some substitutes, here are a few suggestions:
Omit the chana masala powder: If you aren't able to use chana masala, you will need to increase the coriander powder to 1 tablespoon, the cumin powder to 2 teaspoons, and include 1 tablespoon amchur powder if at all possible as well as 1 teaspoon ground cardamom.
Omit the green chili: If you would like the chana masala a little spicy but can't find a a fresh spicy chili, simply add a little cayenne pepper to taste.
Omit cumin seeds: If you need to omit the cumin seeds, add 1 more teaspoon of ground cumin.
TO COOK DRY CHICKPEAS:Place 2 cups dried chickpeas in a large pot or bowl and fill it with cold water. Let it sit overnight on the counter, or for at least 8-10 hours. Drain and rinse the chickpeas and add fresh water to the pot covering the chickpeas by 3 to 4 inches. Bring the pot to a boil over high heat then reduce the heat and simmer for 1 to 1 1/2 hours, or until the chickpeas are soft.