Chana Masala
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 onion large, diced
- 1 bay leaf
- 6 garlic cloves minced
- 1 inch fresh ginger grated
- 2 tbsp tomato paste
- 1 1/2 tsp ground coriander
- 1 tsp red chili powder
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1/2 tsp ground cumin
- 1/2 tsp tumeric
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 1 15oz can fire-roasted tomatoes
- 3/4-1 cup vegetable stock as needed
- 1 15oz can chickpeas drained and rinsed
Instructions
- In a large Dutch oven or heavy bottom pot with a lid, heat oil over medium heat. Add onions and bay leaf, sauté them for 5-7 minutes. Continue to let them cook, careful not to burn, for 10-30 minutes to caramelize.
- Stir in garlic and ginger. Cook for 1 minute or until fragrant. Add tomato paste and stir until incorporated. Add spices (coriander to paprika) and stir. Let cook to toast for 2-3 minutes.
- Add tomatoes and stock. Stir, scraping any brown bits from the bottom. Bring to a boil then reduce heat to low. Cover and let cook for 5 minutes. Add in chickpeas, stir and cover. Let cook for 10 minutes. Add more liquid (water or stock) if necessary.
- Serve over rice.