Chana Masala

Ingredients:

• 2 cups cooked chickpeas (or 2 cans, drained and rinsed)
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (optional, adjust to taste)
• 1 can fire roasted tomatoes, chopped (regular is fine too)
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• ½ can coconut milk (optional)
• Fresh cilantro leaves, for garnish

Directions:

1. In a non-stick pan or a pot, dry sauté the chopped onion over medium heat until it becomes translucent, stirring occasionally. You can add a splash of water if it starts sticking to the pan.
2. Add the minced garlic, grated ginger, and green chili (if using), and sauté for another minute until fragrant.
3. Add the cumin seeds to the pan and cook for about 30 seconds until they start to sizzle and release their aroma.
4. Stir in the ground cumin, ground coriander, garam masala, turmeric powder, paprika (if using), cinnamon powder, and cayenne pepper. Mix well to coat the onions and spices evenly.
5. Add the tomatoes to the pan and cook for 5-7 minutes until they soften and release their juices.
6. Mash some of the chickpeas using a fork or potato masher, leaving some whole for texture. This helps thicken the sauce.
7. Add the mashed and whole chickpeas to the pan along with coconut milk if using. Stir well to combine.
8. Reduce the heat to low, cover the pan, and let the chana masala simmer for 10-15 minutes, allowing the flavors to meld together. If needed, add water to adjust the consistency.
9. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice, roti, or naan bread. Squeeze a wedge of lemon over the chana masala for an extra burst of flavor.

Recipe by Chef Brandy Cochran   website: plantcandy.com