For an enjoyable cooking experience try this chana masala - or chickpea stew - for dinner tonight.
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 tablespoon tomato paste
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced
- 1 cup (200 g) coarsely chopped tomatoes
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon red chilli powder such as Kashmiri
- 2 cans (14 oz/400 g) chickpeas (undrained)
- ½ cup (120 ml) water
- Salt
- Fresh cilantro leaves for garnish
- Cooked rice for serving
- Naan or roti for serving
Instructions
- In a pan, heat the oil over medium heat.
- Add the cumin seeds and once they begin to sizzle, about 1 minute, add the tomato paste, onion, garlic, and ginger.
- Sauté until the onion is golden brown, 7–9 minutes. Add the tomatoes, garam masala, turmeric, coriander, and red chili powder and cook until the tomatoes have broken down and are very soft, about 7 minutes.
- Add the chickpeas and their liquid and stir until they are completely coated.
- Add the water, reduce the heat to medium- low, and cook for 10 minutes longer, stirring occasionally. Season to taste with salt.
- Spoon the chana masala into warm bowls, garnish with cilantro, and serve with rice and naan.
- The stew will keep in a covered container in the refrigerator for up to 3 days.