World Kitchen

Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons Vegetable oil; 2 Yellow onions, finely chopped; 1 tablespoon Fresh ginger, grated; 4 Garlic cloves, minced; 1 Serrano pepper, minced; 2 teaspoons Ground coriander; 1 ½ teaspoons Ground cumin; 1 ½ teaspoons Garam masala; ½ teaspoon Ground turmeric; 28 ounces Crushed tomatoes; 2 cans Canned chickpeas, drained; 1 cup Water; 1 ½ teaspoons Kosher salt; 1 tablespoon Fresh lemon juice; to taste Fresh cilantro, chopped; to taste Cooked basmati rice, for serving

Chickpeas simmered in a ginger-tomato masala.

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Prep15 min

Cook30 min

Serves6

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The onions cook down until sweet, the ginger and garam masala go in, and the chickpeas soak it all up. It tastes like the restaurant version because it basically is the restaurant version.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

3 tablespoons Vegetable oil

2 Yellow onions, finely chopped

1 tablespoon Fresh ginger, grated

4 Garlic cloves, minced

1 Serrano pepper, minced

2 teaspoons Ground coriander

1 ½ teaspoons Ground cumin

1 ½ teaspoons Garam masala

½ teaspoon Ground turmeric

28 ounces Crushed tomatoes

2 cans Canned chickpeas, drained

1 cup Water

1 ½ teaspoons Kosher salt

1 tablespoon Fresh lemon juice

to taste Fresh cilantro, chopped

to taste Cooked basmati rice, for serving

Steps

Cook the onions in the oil over medium 10 minutes, until deep golden. Add the ginger, garlic, and serrano for 2 minutes.
Add the coriander, cumin, garam masala, and turmeric; cook 1 minute until fragrant.
Add the tomatoes, chickpeas, water, and salt. Simmer 20 minutes, until thickened. Stir in the lemon juice and serve over basmati rice with cilantro.

Tip: Cook the onions past golden to deep brown. That caramelization is where the depth comes from.

Chana Masala

Ingredients

Steps

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