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Chana Masala

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: David Buckingham

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.

Notes

Easy Chana Masala (Vegan) - Make It Dairy Free