I tried chana masala for the first time last fall and I immediately started looking online for a recipe that I could recreate at home. Luckily I found this recipe from the Smitten Kitchen right away and it was perfect- even better than the restaurant version I tried first.
There are several things to love about this meal- first off it’s delicious, it’s also healthy and re-heats perfectly. Unless you have a very well stocked spice cabinet you may need to purchase a few spices, I’ll admit to being hesitant to purchase all the necessary spices initially, but I’m glad I did. I’ve made this dish several times and I’m excited to try a few other Indian dishes now that I have a better selection of spices.
I usually serve the chana masala over some roasted vegetables- my current favorite mix of veggies is sweet potatoes, brussel sprouts, onion, and broccoli- but it would also be great over rice or with pita bread.
- 1 tbl. vegetable oil
- 2 onions, chopped
- 1 clove garlic, minced
- 2 tsp. grated fresh ginger
- 1 fresh, hot green chili pepper, minced (optional)
- 1 tbl. ground coriander
- 2 tsp. ground cumin
- ½ tsp. ground cayenne pepper
- 1 tsp. ground turmeric
- 2 tsp. paprika
- 1 tsp. garam masala
- 15 oz. can diced tomatoes with juices (or 2 cups tomatoes, diced)
- ⅔ cup water
- 2 15 oz. cans chickpeas, drained and rinsed
- juice from ½ lemon
- salt and pepper
- Heat the oil in a medium sized pot over medium heat. Add the onion, garlic, ginger, and pepper and saute over medium heat for about 5 minutes until the onion has softened. Decrease the heat to medium-low and add the coriander, cumin, cayenne, turmeric, paprika, and garam masala. Cook for two minutes then add the tomatoes (and juices), water, and chickpeas. Simmer, uncovered, for 10 minutes then add the lemon juice and salt and pepper to taste.
- Serve immediately or reheat it later as needed.
Adapted from Smitten Kitchen