Chana Masala
Yield: 2
Ingredients
- 2 medium tomatoes, blanched, skins removed and diced1
- 2 tbsp neutral oil (I use grape seed)
- 2 cloves of garlic, minced
- 1/2 tsp hot paprika
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1400 g can of pre-cooked organic chickpeas/garbanzo beans I use the Eden brand
- salt to taste (you will salt this based on the brand of garbanzo beans you use - some are very salty)
- 15 cm thumb ginger, julienned
- 2 green thai bird chilies (or any other fresh chilli pepper of your choice. If you don't have fresh chilli pepper, you can add 1/2 tsp of red chilli powder)
- herb of choice for adornment
- lime or lemon wedges
Instructions
- Place a saucepan on medium-high heat and add oil and garlic. When the garlic begins to smell fragrant (make sure it doesn't start to brown), add paprika, cumin powder and turmeric powder. Sauté for 1-2 minutes.
- Add can of garbanzo beans, including the liquid they are immersed in. Stir to combine.
- Add diced tomatoes, turn flame to medium-low and cover with lid for 10 minutes and allow to simmer.
- Remove lid, add salt to taste and the julienned ginger. Chop green chilies with kitchen shears straight into the saucepan. Gently stir.
- Garnish with herbs and serve with lime or lemon wedges and rice or bread.
Notes
1. If you don't have fresh tomatoes, you can make this with half a can of diced tomatoes, i.e., you will need about 200g/7oz