Chana Masala (Indian Chickpeas)
A spicy but savory vegetarian side dish
Ingredients
- 2 16oz cans chickpeas
- 1 16oz can chopped tomatoes
- 1 onion diced
- 1 tsp ginger paste
- 2 tsp garlic paste
- 1 Fresno pepper de-seeded and diced
- 2 tsp cumin
- 1 tsp garam masala
- 1 tsp turmeric
- 1 bunch cilantro
- ½ lemon juiced
Instructions
- In a large pan, sauté onions on medium heat with some olive oil. Add garlic paste, ginger paste, Fresno pepper, and spices to the pan after 3 minutes, continuing to cook until onions are golden brown.
- Now add chopped tomatoes, chopped cilantro stems (save the leaves for later), and chickpeas to the pan. Adjust heat so that the mixture is on a simmer, allowing it to simmer, uncovered and stirring occasionally, for 30 minutes. When chana masala is thickened to your taste, add lemon juice and chopped cilantro leaves. Can serve with naan or rice.
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