Chana Masala

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The resulting dish was a deliciously spicy, tangy and easy weeknight vegetarian meal. The sour flavor comes in part from the addition of amchoor powder, dried unripe green mango.

We served our Chana Masala topped with yogurt and paired it with basmati rice and naan. I set aside a portion for our toddler before adding the fresh chiles, which was a good idea because the end result would have been too hot for her otherwise.

I used a fresh serrano chile with seeds included. For a milder dish, consider deseeding the chile or omitting it entirely. 

Serves 6-8
Ingredients:

1 tbsp vegetable oil
2 medium onions, minced
2 cloves garlic, minced
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground cayenne 
1 tsp ground turmeric
1 15 oz can chopped tomatoes with juices
1 cup water
4 cups cooked chickpeas or 2 (15 oz) cans chickpeas, rinsed and drained
1 tbsp amchoor powder
1 tbsp garam masala
2 tsp Hungarian Sweet Paprika
1/2 tsp salt
1/2 lemon, juiced
1 fresh, hot green chili pepper (minced)
2 tsp grated fresh ginger
yogurt and cilantro for garnish (optional)

Directions: 

Heat oil in a large skillet.

Add onions and garlic and sauté over medium heat until browned (3-5 minutes). Turn heat to medium-low. Add the coriander, cumin, cayenne and turmeric. Stir for a few seconds.

Add the tomatoes and cook for 2-3 minutes. Add chickpeas and a cup of water and stir. Add the amchoor, paprika, garam masala, salt and lemon juice. Cook, covered, for 20 minutes.

Stir the minced chili and ginger before serving. Garnish with a dollop of yogurt and some fresh chopped cilantro if desired. Serve with basmati rice and/or naan.

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