- 4 tablespoons sunflower oil
- 1 cup red onion, minced
- 1 teaspoon Sea Salt
- 1 tablespoon fresh gingerminced
- 1 tablespoon peeled garlicminced
- 2 cups roma tomatoesalong with its seeds and pulp
- 2 cups canned cooked chickpeasrinsed thoroughly and then drained
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon mango powder
- ¼ teaspoon ground cayenne
- 2 tablespoons chopped cilantro
Chickpea curry or Chana Masala is arguably the most popular vegetarian dish in India.
As much as I would love to use fresh chickpeas, soak them overnight, drain, and pressure cook, when I am running short on time, I prefer the organic canned version of the chickpeas.
The key ingredient in this recipe is ground mango powder, though it can be difficult to obtain. However, if you cannot find it, add a tablespoon of freshly squeezed lemon juice.
How to Make Chana Masala
● In a 3-qt saucepan over medium heat, heat oil.
● Add onions, salt, and sauté for 10 minutes, stirring once every minute, until onions begin to caramelize. This should take about 5-7 minutes.
● Add ginger and garlic; mix and sauté for 3 minutes. Stir once every minute.
● Add tomatoes, mix well and cook covered on medium heat for about 5 minutes, stir once every minute.
● Add spice mix and stir; sauté for one minute.
● Add 1 cup of water and chickpeas. Mix well. Bring the mixture to a boil and add adjust salt, if needed.
● Use the back of your stirring spoon to mash half of the chickpeas, partially.
● Garnish with chopped cilantro. Serve.