Yields: 4 Servings
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ¾ teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne pepper
- 1 tablespoon coconut oil Yes, you can use olive oil or vegetable oil if you like.
- 1 yellow onion minced
- 1 jalapeño or Serrano pepper, seeded and finely chopped
- 4 cloves garlic minced or pressed
- 2 teaspoons freshly grated ginger
- 1 28- ounce can whole peeled tomatoes with their juices
- 2 15- ounce cans chickpeas drained and rinsed
- Salt
For garnish: (optional)
- 1 lemon cut into wedges
- Fresh cilantro chopped
- Greek yogurt
Instructions
- Place the ground cumin, paprika, turmeric, coriander, garam masala, and cayenne pepper in a small bowl.
- Heat the oil in a Dutch oven or large saucepan over medium heat. When hot, add the onion, jalapeño, garlic, and ginger, and cook for 5 minutes until the onion is translucent and the garlic is fragrant.
- Turn down the heat to medium-low, and add the spices. Cook for 2 more minutes, stirring constantly. Add the tomatoes and their juices. Scrape up any brown bits stuck to the bottom of the pan, then break up the tomatoes using the back of a wooden spoon or spatula. (Leaving some larger chunks of tomatoes is fine, people. It adds texture.)
- Stir in the chickpeas. Bring the mixture to a simmer and cook for at least 10 minutes to allow the flavors to mingle. Season with salt to taste.
- Spoon the chana masala into bowls (I like to serve it over basmati rice) and garnish with a generous sprinkling of chopped cilantro and lemon wedges.