Chana Masala
Ingredients
- 500 gcanned chickpeas (cooked and drained)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (pressed)
- 4 pcRound tomato (small diced)
- 3 tbspSunflower oil
- 1 tspCumin ground
- 0.5 tspTurmeric powder
- 1 tspgaram masala
- 0.5 tspHot pepper en poudre
- 1 pcFresh cilantro (chopped)
- 1 tbspLime juice
- 150 mlMineral water
- 20 gFresh ginger (peeled and grated)
- 1 tspAmchoor (dried mango powder)
Method
Tender chickpeas coated in a thick, spiced tomato sauce. The sauce is reduced until the fat separates from the aromatics, indicating optimal flavor concentration.
- 1
Heat oil in a sauté pan. Add chopped onions. They should become translucent and start to brown slightly on the edges.
- 2
Stir in the pressed garlic, grated ginger, and powdered spices (including the amchoor). Stir vigorously for one minute. The aroma of the spices should fill the kitchen without burning.
- 3
Add the diced tomatoes. Cook over medium heat until they mash easily and form a thick paste that coats the spoon.
- 4
Pour in the chickpeas and water. Cover and simmer. The sauce should reduce and thicken around the chickpeas, which become very tender.
- 5
Off the heat, add the lime juice and chopped cilantro. The acidity will wake up the heat of the spices.
Frequently asked questions
How do you get this dish right?
- Mash a few chickpeas with a fork at the end of cooking to bind the sauce.
- If the sauce sticks before the tomatoes are melted, deglaze with a splash of water.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even more the next day.
