Chana Masala (Chickpea Curry)
I recently had this delicious curry on an airline flight, of all places. I knew I could come up with a version to rivel airline food! Vegetarian (and vegan,) but hearty
Ingredients
- 1/4 cup avocado oil
- 1 tsp cumin seeds
- 3/4 cup sweet onion, finely chopped
- 4 cloves garlic, minced
- 1 small Serrano pepper
- 1 inch fresh ginger, grated
- 1 1/2 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1/8 tsp red chili powder
- 2 medium tomatoes, finely chopped
- 2 15 oz cans chickpeas, rinsed and drained
- 1/4 tsp baking powder
- 1 1/2 tsp sea salt
- 2 cups water
Garnish
- 1/2 tsp garam masala
- 2 tbsp lemon juice
- 1/4 cup cilantro, chopped
Instructions
- Heat oil in a large pan over medium-high heat. Add cumin seeds and onion and sauté 5-6 minutes until golden. (Add a tablespoon of water, if mixture becomes too dry)
- Add the garlic, ginger and Serrano pepper. Sauté for 2-3 minutes more, (Deglaze with water, if needed). Add cumin, paprika, turmeric and red chili powders. Stir in a let roast a few seconds. Add tomatoes and sauté for 2-3 minutes. Add chickpeas, baking powder, salt and 2 cups water.
- Raise the heat to a boil and then reduce to medium-low. Cover and cook for 25-30 minutes until chickpeas are tender. Uncover and raise heat to high. Use a potato masher and slightly crush some of the chickpeas. Sauté for another 2 minutes. Adjust seasonings or liquid.
- Turn off the heat and add garam masala, lemon juice and cilantro. Serve with rice and naan.
Notes
- Adjust the spices to your preferred level. Recipe, as written, is about a 2 on 1-5 scale.