Big Batch Chana Masala

Name: Big Batch Chana Masala
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 cups
Ingredients: 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

Prep Time30 mins
Total Time1 hr 30 mins
Makes8 cups

Photo: Erik Putz

Pfft, take-out. More like take out a few cans of chickpeas and make this delicious, restaurant-worthy chana masala yourself.

Ingredients

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

Instructions

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.

Nutrition (per serving)

Protein 15g, Carbohydrates 53g, Fat 8g, Fibre 11g, Sodium 691mg.

Tip

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.