CHANA MASALA
This spiced chickpea dish is a nod to The Moon Under Water's version. I like mine a bit thicker so that it doesn't run off of the naan; if you prefer it saucier, add more water to thin until it’s just right.
Servings Prep Time
4 15
Cook Time
25
Servings Prep Time
4 15
Cook Time
25
Ingredients
Instructions
  1. Heat Dutch oven over medium heat, add oil. Sauté onions until translucent. Add garlic and stir for one minute.
  2. Sprinkle in garam masala, cumin and tomato paste (or powder) and stir until toasted, about 30 seconds.
  3. Add tomatoes with juice and chickpeas; season with salt and pepper. Season with cayenne pepper to taste, if using. Increase heat to medium-high and stir occasionally until mixture comes to a boil.
  4. Reduce to low and simmer for 15 minutes. If mixture gets too thick, thin with 3/4 cup water.
  5. Stir in cilantro just before serving. Serve with Naan bread.
Recipe Notes

Note: If you are a tomato paste waster like I am, then tomato powder is for you! It is made by grinding dehydrating tomatoes into a powder; it keeps indefinitely in the fridge. Use it to make sauce, homemade paste, or to thicken and add color. Tomato powder can be found at Savory Spice Shop, in stores or online. I never go without it. 

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DISCLAIMER: Kevin, Lori, Abby, & Haley do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.