- 3 Tb. grape seed oil
- 1 med. onion, finely diced
- 1 Tb. ground cumin
- 3/4 ts. sea salt
- 1-2 Tb. chopped garlic
- 1 Tb. fresh ginger, minced
- 1/2 c. fresh cilantro, chopped
- 1 Tb. gr. coriander
- 1 ts. chili powder
- 1 ts. ground tumeric
- 1 28-oz can pureed or finely chopped tomatoes
- 2 15-oz cans chickpeas, slightly drained
- 1 ts. garam masala
- 2-3 ts coconut sugar
- 2 Tb. lemon juice
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and
1/3 of the salt (1/4 ts)
Add garlic, ginger, and cilantro to a mortar and pestle or small food processor to pulse to
paste. Then add to pan with onions.
Next add gr. coriander, chili pwd, and tumeric and stir to coat. Add a
little more oil if pan looks dry.
Next add pureed tomatoes and chickpeas and remaining salt (1/2 ts). If
the mixture looks too thick, add up to a cup of water.
Increase heat to med. high until it reaches a rolling simmer, then
reduce heat to a low or med. low and maintain a simmer (uncovered) for
15-20 minutes. or until thick and stew-like. Stir occasionally.
When chana masala is thickened and bubbly, remove from heat and add the
garam masala, sugar, and lemon
juice. Stir to mix, then let cool slightly before serving.
May be served alone or with rice or cauliflower rice or sweet potatoes