Chana Masala

Chana Masala

I adore , and I have been playing around with this recipe for a long time, in order to find both the taste and texture I was looking for. My original test recipe had curry powder instead of garam masala and ground coriander, this flavour combination ended up being a happy accident when I was preparing the curry one night and I had run out of curry powder. I have an excellent curry recipe from The Undiet Cookbook that I could have pulled together quickly, however, I decided to experiment instead, and I am so happy I did!

The second key element in this curry is removing the skins from your chickpeas. Yes, it is time-intensive, but the creamy softness you get from the beans when you do is well worth the time invested. The same goes for hummus. I like to buy and prepare dried chickpeas, however, I have tried the recipe with canned chickpeas and I find it works just as well. If you are using canned chickpeas this recipe comes together incredibly quickly, even with removing chickpea skins, and it is perfect for a busy weeknight. As an added bonus you can get any junior kitchen helpers to help with chickpea skin removal, my three kiddos found it to be a lot of fun.

Chana Masala

Ingredients

¼ cup coconut oil
2 large onions, diced
5 cloves garlic, crushed
1 jalapeño, diced
1 Tbsp cumin
2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
¼ tsp cayenne (or to taste)
2 tsp salt (or to taste)
Fresh ground pepper
3 cups cooked chickpeas, skins removed
1 28 oz can crushed tomatoes
1 cup water

Directions

Melt coconut oil over medium heat. Add onions, garlic and jalapeño, and sauté until soft. Add remaining ingredients and bring to a boil. Lower heat to simmer for 10‒15 minutes more to let flavours combine. Serve over white or brown basmati rice.

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