Chana Masala (Indian Chickpea Curry

• Vegetarian

• Produce

  • 7 cloves 1 whole head of garlic
  • 3 1/2 cups Chickpeas, Cooked
  • 1/2 cup Cilantro
  • 1 inch Ginger
  • 1 Onion

• Canned Goods

  • 3 tbsp Tomato paste

• Baking & Spices

  • 1 tbsp Chana masala spice blend
  • 1 Pepper
  • 1 tsp Salt
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 1 Naan bread

• Liquids

  • 3 cups Water total

Found on whattheheckdoieatnow.com

Description

Ingredients

• 2 tbsp canola oil
• 1 onion, diced
• 1 inch ginger, grated
• 1 whole head of garlic (about 7 cloves), pressed
• 1 tbsp turmeric
• 1 tbsp Chana Masala spice blend (I used MDH Chana Masala spice blend)
• 1 tsp salt
• 3 tbsp tomato paste
• 3½ cups cooked chickpeas (keep the ½ cup separate)
• 3 cups water total (reserve 1 cup from cooking the chickpeas)
• pepper to taste
• ½ cup cilantro, chopped
• naan bread for serving (or roti or rice)

Directions

• Cook your pre-soaked chickpeas on the stovetop or in a pressure cooker (I cook them for 15 minutes in an Instant Pot) until done.
• Drain saving about a cup of the water.
• In a large skillet, heat the canola oil over medium.
• Add the onion and cook for about 4 minutes.
• Add the grated ginger and pressed garlic and stir for another minute.
• Add the turmeric, Chana Masala spice blend and salt and stir to combine.
• Add your tomato paste.
• Mash the separated ½ cup of chickpeas with a fork or potato masher.
• Add the mashed and whole chickpeas to the skillet and stir well to coat.
• Add your 1 cup of reserved cooking water and 2 more cups of water.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 more minutes.
• Add pepper to taste and cilantro.
• Mix well.
• Serve with naan bread (or roti or rice)