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.

2 comments:

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

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

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