This recipe was born from a need to solve two problems:
- an excess of chickpeas from testing an aquafaba-based soufflé cake
- an excess of money spent on premade dinners so I could focus on said cake
Chana masala is not only tasty and nutritious, but also cheap when homemade! While I am forever in love with the Cafe Spice product I copied, I needed to enjoy it at ⅕ the price.
Make Chana Masala a Meal
I copied the Basmati Lemon Rice (coming soon) by Cafe Spice too!
Chana Masala
Description
I love the Channa Masala with Basmati Lemon Rice (coming soon) by Cafe Spice so much, I had to copy it.
serves 6
Ingredients
Instructions
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If using dried, cook chickpeas. Drain, rinse, and set aside.
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Peel and finely dice onion, then peel and mince garlic (if using fresh). Set aside in separate piles.
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Gather a lg pot, measuring spoons, and a wooden spoon.
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Ensure all seasonings are accessible and cans are open. If using canned chickpeas, drain and rinse them now.
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Heat oil in pot over med-lo to med heat. Add onion and sauté 20-25 min, until lightly caramelized, then add garlic and sauté 1 min more.
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Measure in garam masala, turmeric, paprika, and ginger. Continue to sauté about 1 min after last spice is added, until fragrant.
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Stir in tomato purée. Sauté 3-5 min, until slightly reduced and darker in color.
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Add petite diced tomatoes and their juices, water, salt, and chickpeas. Bring to boiling. Reduce heat, then simmer uncovered about 30 min, stirring occasionally, until chickpeas have browned a little from the other ingredients.
Use one of the newly emptied cans to measure your water. You need slightly less than one can’s worth. Although this is already a one-pot meal, save yourself even more dishes! -
Remove from heat. Brighten with amchoor (or substitute) and serve.
Note
Serve with basmati lemon rice (coming soon)!
