Chana Masala

Of course there are a lot of chana masala recipes out there that are perfectly good, but this is my favorite way to make it. Simple, yet robust and oil-free! It is high-protein, plant-based and made from a spicy base. Goes very well with your favorite flatbreads and grains. What’s not to love?

Ingredients (serves 4)

1 cup of dry chickpeas (soaked in hot water for at least 2-3 hours and then pressure cooked) OR 2 15 oz. cans (rinsed & drained)
4 garlic cloves, crushed
1/2 tsp whole black pepper
2 dried bay leaves
2 cloves
2 small onions
1/2 knob of fresh ginger
4 medium tomatoes
Salt, to taste
1 tsp Ground coriander
Ground cayenne, to taste
1/2 tsp Ground cumin
1 tsp Garam masala
Fresh chopped cilantro, to taste
Fresh lemon juice, as needed
1 large onion, chopped (to serve, optional)

Instructions
In a saucepan, combine the cooked chickpeas along with bay leaf, garlics, cloves, black pepper, salt & about 5 cups water & boil them covered for about about 15 minutes, turn off heat & set aside
In the meantime, add the onions, tomatoes and ginger to a blender with 1/4-1/2 cup water & blend until smooth. Set aside
Heat a large non-stick pot over medium-low, carefully transfer the ground onions/tomatoes to the pot
Add ground coriander, ground cumin, ground cayenne and cook for 5-7 minutes on medium-high, stirring often. Add a few spoons of water to prevent the ingredients from burning while stirring
Add chickpeas to the pot along with the water
Stir in garam masala and continue to cook until fragrant, for another 5-7 min, squishing a few chickpeas with the back of the spoon
Check for seasoning, consistency & adjust accordingly Continue to simmer covered for 20 min
Garnish with some cilantro leaves
Turn off heat & carefully remove & discard bay leaves & cloves from the curry
Serve hot with some lemon wedges & chopped onions, if using