Chana Masala
North Indian spiced chickpeas in a tomato-onion gravy — hearty, vegan, and built on garbanzos you already keep. The spices are in any supermarket.
Ingredients
- 3 cupscooked garbanzos
- 2 tomatoes (blended)
- 1 onion (finely diced)
- 3 clovesgarlic (minced)
- 1 tbspginger (grated)
- 1 tspcumin
- 1 tspturmeric
- 1 tsppaprika or chili powder
- 1 tspgaram masala
- 1/4 cupcilantro
- 2 tbspoil
Instructions
- 1
Fry the onion in oil until deep golden, then add the garlic, ginger, and dry spices and cook a minute until fragrant.
- 2
Add the blended tomato and cook down into a thick, oil-glossy masala, about 8 minutes.
08:00 - 3
Add the garbanzos with a splash of water and simmer 15 minutes so they drink up the sauce; mash a few to thicken.
15:00 - 4
Finish with garam masala and cilantro. Serve with rice or warm tortillas.
Notes
Cooking the onion really dark and the tomato really down is what builds the flavor — don't rush those steps. A squeeze of lime at the end brightens it. Photo: Adobe Stock (#459955006), licensed.
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Indian Thali
A simple thali; a little of several things on one plate. Get the coconut rice going, then let the chana masala and the red lentil dal simmer side by side (they share a base of onion, ginger, garlic, and tomato, so prep that for both at once). Finish with warm golden milk. Rice in the middle, a spoonful of each around it. The mango chutney ferments 3-5 days on the counter before it's ready. Start it several days ahead.
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