I can’t believe this is my first chickpea curry recipe on this blog.
After two and a half years of spouting my love for the little legumes, I’m finally posting a dish that’s totally chickpea-centric: the culinary wonder that is chana masala.
Did I also mention it comes together in less than half an hour and tastes AMAZING, no matter how many dirty looks your chickpea-hating husband throws at you while he’s eating his reheated leftovers from two nights?
Sometimes a girl just needs a little face-time with a delicious curry, you know?
There are a few small Indian markets in my town where I picked up some of the more special ingredients for this dish, but if you’re unable to locate them in your area, I’ve also included a a tip on how to recreate those authentic flavors.
When I put the first spoonful of this curry, I pretty much did a little dance around my kitchen as a pat on the back. This. Stuff. Is. Good.
Like, I might have to designate a night for it every week: Chana Masala Thursdays. What do you think? I can feel the evil glares emanating from my husband already, but it is just so tasty I’m not sure I care….
One Year Ago: Green Tea Mochi Cake
Two Years Ago: Mole Chicken Chili
- 1 Tbsp olive oil
- 2 medium onions, minced
- 2 gloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 Tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp amchoor powder*
- 2 tsp smoked paprika
- 1 tsp garam masala
- One 15oz can diced tomatoes and their juices
- 2/3 cup water
- 4 cups cooked chickpeas (from two 15oz cans, or cooked from dried)
- ½ tsp salt
- *if you can’t find this ingredient, you can substitute about 2 Tbsp of lemon juice towards the end of the cooking process
- In a medium Dutch over or large saucepan, heat the oil over medium high heat. Add the onions, garlic, and ginger and sauté for about 3-5 mins, stirring constantly. Turn the heat down to medium low and add all the spices; stirring to coat the vegetables evenly. Cook for about a minute, then stir in the tomatoes and their juices, water and chickpeas. Let the dish simmer for about 15-20 mins, then stir in the salt and lemon juice if not using anchor powder. Serve warm over rice.
Adapted from Use Real Butter