Chana Masala (Spiced Chickpeas)
Chana Masala is a popular dish in Northern India sold by street vendors, but also in restaurants. If you're a fan of Indian flavors you'll love adding this recipe to your repertoire.
Ingredients
- 1 tbsp ginger minced
- 3 tsp Coctione Indian spice blend
- 2 tsp ground turmeric
- 8 cloves garlic chopped
- 1/4 cup canola oil
- 2 tsp ground coriander seed
- 1 tsp ground cumin
- 3 ground cardamom
- 2 arbol chili pepper stemmed
- 1 cinnamon stick
- 2 yellow onion chopped
- 1 can canned peeled tomatoes crushed, 15-oz.
- 2 tbsp tamarind paste
- 3 cans chickpeas 15-oz.
- 2 tbsp lemon juice
- Kosher salt to taste
- cilantro (leaves) and hot sauce to garnish
- long grain rice cooked for serving
Instructions
- Puree ginger, 1 tsp. garam masala, turmeric, garlic, and 3 tbsp. water in a food processor; set paste aside.
- Heat oil in a 6-qt. saucepan over medium-high heat. Add coriander, cumin, cardamom, chiles, and cinnamon; cook until fragrant, about 1 minute. Add onions; cook until lightly browned, about 8 minutes.
- Add reserved paste; cook for 3 minutes. Add tomatoes; cook until slightly reduced, about 4 minutes. Add tamarind and chickpeas; boil.
- Reduce heat to medium-low; cook until liquid is reduced by 1⁄4, about 45 minutes. Add remaining garam masala, juice, amchoor, and salt; garnish with cilantro and hot sauce. Serve with rice.
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