Chana Masala

Yum. This is one of our favorite simple, mostly pantry dinners when we’re craving Indian flavors. Very hearty vegetarian dish, and, if you have a well stocked spice cabinet, it’s extremely inexpensive!

Chana Masala
Serves 4
Recipe by Just the Tip / Inspired by Eat Live Run

What I used:

  • 2 15-oz cans chickpeas, drained and rinsed
  • 2 garlic cloves, smashed and chopped
  • 1 onion, chopped
  • 1/2 jalapeno pepper, seeded and chopped (use more if you like it really spicy)
  • 1 inch knob ginger, peeled and chopped
  • 1 15-oz can diced tomatoes
  • 3 tbsp tomato paste
  • 1 heaping tbsp coriander
  • 1 heaping tsp cumin
  • 1/2 tsp salt
  • 1 heaping tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1 heaping tsp tumeric
  • 2 tbsp butter

What I did:

  1. Melt the butter in a large cast iron skillet. Once melted, add the onions and spices and cook for about 15 minutes on medium low heat, or until golden brown. Don’t skimp on this step.
  2. Once the onions have caramelized, stir in the garlic, ginger and jalapeno and cook for about two minutes.
  3. Add the tomato paste and brown the paste until it forms a nice crust on the bottom of the pan. This takes a good 5 minutes.
  4. Add the diced tomatoes, chickpeas and pinch of salt. Cook for about 10 minutes and serve with greek yogurt and naan.

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