Nourishing Body, Mind, & Spirit

Chana Masala (Indian Chickpeas)

Servings:  4

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 80 minutes

Equipment Needed: 

Cutting surface, knife, large pot, blender

Ingredients:

28 ounces Diced Tomatoes (OR) 1 Can Rotel + 1 Can Diced Tomatoes (OR) 1 can Fire Roasted Tomatoes

3/4 Onion (OR) 1 Whole Onion, Chopped

1/2 teaspoon Salt

1 Tablespoon Ginger, Minced

1 Can Chickpeas AKA Garbanzo Beans, Rinsed & Drained

3/4 Cup Coconut Milk, As Needed (OR) entire Can

3 Cloves Garlic, Minced (OR) 3 Tablespoons Minced Garlic

1/2 Cup Cilantro, Fresh

5-10 Kale Leaves, cut into 1-inch ribbons, ribs removed (optional)

Oil to coat (Red Palm Oil if you can find it as it adds a boost of authentic flavor)

Garam Masala Powder: (Indian Seasoning) ~

1 Tablespoon Coriander

1 1/2 teaspoon Cumin

1/2 teaspoon Turmeric

1/4 teaspoon Cardamom

Pinch Cayenne (optional)

Directions:

1. Prep the Aromatics

   Chop the onion, mince the garlic, and shave the ginger. Set aside.

2. Make Garam Masala

   Prepare your garam masala powder. (You can make extra to store for future recipes.)

3. Blend Tomatoes and Liquids

   In a blender, combine the tomatoes and coconut milk. Blend until smooth.

4. Sauté the Onion

   In a large non-reactive pot, heat oil over medium heat until shimmering. Add the chopped onion and salt. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent.

5. Add Garlic, Ginger & Spices

   Stir in the ginger and garlic; cook for 1 minute until fragrant. Add the garam masala and stir constantly for about 30 seconds to toast the spices.

6. Add Chickpeas & Sauce

   Pour in the blended tomato mixture and add the chickpeas. Stir well to combine.

7. Add Greens (Optional)

   Stir in chopped cilantro. If using kale, add it now, stirring to immerse it into the mixture.

8. Simmer

   Cover and cook on medium heat for 30 minutes, allowing the flavors to meld.

9. Reduce and Thicken

   Uncover, reduce the heat to low (about 2 out of 10), and continue cooking for another 20 minutes to thicken.

10. Serve

    Serve hot over brown rice with warm naan bread. Garnish with additional fresh cilantro.