Chana Masala

Chana Masala

Serves 4-6


2 (14-oz) cans whole chickpeas, drained and rinsed

1 (14-oz) can peeled, whole tomatoes

⅓ cup fresh cilantro, roughly chopped

4-6 cloves garlic

1-inch fresh ginger, peeled and finely chopped

1 serrano or jalapeno pepper, seeds removed and diced

Juice from half a lemon

2 tablespoons olive oil or ghee

1 onion, finely diced

½ tablespoon ground cumin

¼ teaspoon baking soda

½ tablespoon ground coriander

½ teaspoon turmeric (the dried spice– or 1 tsp fresh)

2 teaspoons garam masala (or sub your own spice combo)


Step 1

Using a large pan, heat your fat over low heat. Add onions and baking soda, cooking until the onions caramelize. Add garlic, ginger, and chosen pepper. Cook until the vegetables soften.

Step 2

Add cumin, coriander turmeric, and garam masala. Cook until the spices bloom, about 30 seconds. Add tomatoes. Mash tomatoes with a wooden spoon until they become saucelike. Add chickpeas and simmer until tender, about 30 minutes.

Add lemon juice and fresh cilantro and serve with steamed rice. Make your plate beautiful, as you eat with your eyes first. 😉