Sunday, September 17, 2017

Easy Chana Masala

1 yellow onion, diced finely
1 T ground cumin
3/4 t sea salt, or more to taste
6 cloves garlic, minced or crushed
1 T ginger, grated or crushed
1/2 cup fresh cilantro, chopped finely
1 T ground coriander
1/4-1/2 t Indian red chili powder (DO NOT use Mexican chili powder--it is VERY different!)
1 t ground turmeric
1 t garam masala
1 T coconut sugar
1 28-oz can no-salt-added crushed tomatoes
2 15-oz cans chickpeas, rinsed and drained (or 3 cups of previously cooked chickpeas)

Steamfry the chopped onion in a large saucepan until tender and translucent.
Then, add the chopped cilantro, ginger, and garlic and cook another 2 minutes.
Add in the crushed tomatoes, water, the coconut sugar, and ALL of the dry spices listed. Finally, add in the cooked garbanzo beans. Bring everything to a gentle rolling boil, reduce heat, and simmer (covered) for 30 minutes, stirring often. Serve over cooked Basmati rice.


  1. Sounds delicious!! Did you simmer with it covered? Thank you!

    1. Yes, I just updated the recipe. Thanks for pointing that out! ENJOY!