Chana Masala

Tender chickpeas coated in a thick, spiced tomato sauce. The sauce is reduced until the fat separates from the aromatics, indicating optimal flavor concentration.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 628
• Protein: 28 g
• Carbs: 75 g
• Fat: 19 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 4 piece Round tomato ( small diced )
• 3 tbsp Sunflower oil
• 1 tsp Cumin ground
• 0.5 tsp Turmeric powder
• 1 tsp garam masala
• 0.5 tsp Hot pepper en poudre
• 1 piece Fresh cilantro ( chopped )
• 1 tbsp Lime juice
• 150 ml Mineral water
• 20 g Fresh ginger ( peeled and grated )
• 1 tsp Amchoor (dried mango powder)

Instructions

1. Sauté the onions

   Heat oil in a sauté pan. Add chopped onions. They should become translucent and start to brown slightly on the edges.

2. Toast the spices

   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. Stew the tomatoes

   Add the diced tomatoes. Cook over medium heat until they mash easily and form a thick paste that coats the spoon.

4. Simmer the chickpeas

   Pour in the chickpeas and water. Cover and simmer. The sauce should reduce and thicken around the chickpeas, which become very tender.

5. Finishing touch

   Off the heat, add the lime juice and chopped cilantro. The acidity will wake up the heat of the spices.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Flavors develop even more the next day.