Chana Masala
Healthy chickpeas with desi flavors
access_time
30 minutes
local_dining
2 servings
- 1 onion (chopped)
- 1 tomato (chopped)
- 1 ginger (1 inch) piece fresh, peeled and chopped)
- 4 clove garlic (, chopped, or more to taste)
- 1 chile pepper (green, seeded and chopped (optional))
- 3 tablespoon olive oil
- 2 bay leaves (, or more to taste)
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½teaspoon turmeric powder
- 1 pinch salt (to taste)
- water as needed
- 1 chickpeas (15 ounce can)
- 1 teaspoon cilantro leaves (fresh, for garnish, or more to taste)
Method
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1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
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2. Heat olive oil in a large skillet over medium heat.
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3. Fry bay leaves in hot oil until fragrant, about 30 seconds.
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4. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes.
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5. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
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6. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy.
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7. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes.
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8. Garnish with cilantro.