Recipe: Chana Masala (Chickpea Curry)

Ingredients:

• 3 cans of Talia’s Chickpeas, drained
• 3 tbsp. ghee or coconut oil
• 2 bay leaves
• 2 tsp. whole cumin seeds
• 1 tsp. fennel seeds
• 2 onions, diced
• 4 large cloves of garlic, chopped
• 1/2 – 1 jalapeno or 1 serrano chili, diced
• 1 tbsp. fresh ginger, minced
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. chili powder or paprika
• 1 tsp. dried fenugreek leaves (optional)
• 1/2 tsp. ground turmeric
• 2 medium tomatoes, diced (with juices) or 1 can (14 oz.) tomato puree
• Salt, to taste
• 1/2 cup water
• 1 tsp. honey or sugar (if needed)

Instructions

1. Heat ghee (or coconut oil) in a large pot or dutch oven over medium-high heat. Add in the bay leaves, cumin seeds, and fennel seeds. Stir for 1-2 minutes until golden and aromatic.
2. Reduce the heat to medium and add in the onions. Sauté for 5-7 minutes or until golden. Add in garlic, ginger, and the chili and cook for an additional 2-3 minutes.
3. Add in the rest of the spices (garam masala, cumin, coriander, chili powder, fenugreek leaves, and turmeric).
4. Pour in the tomatoes and juices. Stir the mixture and scrape up any browned bits at the bottom for about 3 minutes. Once the tomatoes begin breaking down, pour in the water, salt, and chickpeas. Stir again and scrape up any browned bits.
5. Bring the mixture to a boil. Then cover the pot and reduce the heat to low and simmer until the chickpeas are tender, about 10-15 minutes.
6. Taste and adjust to your liking. If bitter, add in some sugar.
7. Serve with basmati rice or naan.

*Original recipe from Feasting at Home