Photo: Erik Putz
Pfft, take-out. More like take out a few cans of chickpeas and make this delicious, restaurant-worthy chana masala yourself.
3 tbsp canola oil
2 tsp cumin seeds
2 onions, chopped
6 garlic cloves, grated
2 tbsp grated fresh ginger
2 tsp ground coriander
2 tsp granulated sugar
1 ¾ tsp salt
1 tsp turmeric
796-mL can whole plum tomatoes
4 540-mL cans no-salt-added chickpeas, (8 cups)
2 ½ tbsp garam masala
copped fresh cilantro
Heat oil in a large pot over medium heat. Add cumin seeds and cook, stirring constantly, until fragrant, 30 sec. Add onions and cook, stirring frequently, until very soft, 10 to 12 min.
Add garlic and ginger. Continue to cook until onions are brown, 5 to 7 more min. Stir in coriander, sugar, salt and turmeric. Cook 1 min. Crush tomatoes with fingers and add to pot. Add chickpeas, garam masala and ½ cup water. Stir well to combine.
Bring to a boil, reduce heat to low and simmer, uncovered, until flavours have developed and mixture has thickened slightly, 40 min. Serve over basmati or brown rice. Sprinkle with chopped cilantro, if desired.
Calories 335, Protein 15g, Carbohydrates 53g, Fat 8g, Fibre 11g, Sodium 691mg.
Roti Wrap: Wrap heated chana masala in roti or flatbread with baby spinach and dollop of plain yogurt.
Loaded Nachos: Spread pita chips on a baking sheet and top with shredded cheese. Bake at 375F until cheese is melted. Top with heated chana masala, diced tomatoes, sliced jalapenos and chopped green onion. Serve with sour cream and/or mango chutney.
Want to cook your own chickpeas from scratch? Cover 4 cups dried chickpeas with water and soak in the refrigerator for about 8 hours or overnight. Drain, transfer to a large saucepan and cover with fresh water. Bring to boil, reduce heat to a simmer and cook over low heat until just tender, about 1 hr, 15 min.
Originally published in the March + April 2018 issue. Photo by Erik Putz.
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