Chana Masala
Tasty and healthy
This is one my favourites - I worked it out myself after tasting the best Chana of my life at the northern green gathering ten years ago. There was a stall selling Chana and chips. The guy running the stall gave me a few pointers but refused to give me the full recipe so this is what I came up with. This is not an authentic recipe but I think it tastes great. I usually make this when we have guests come over for dinner.
Ingredients
- 1 Large White Onion
- 1 Large Bulb of Garlic
- 1 Thumb Sized Piece of Ginger
- 4 Tins Chickpeas
- 1 Tin Coconut Milk
- 2 Tins Chopped Tomato
- 2 Teaspoons Tomato Puree
- 2-3 Teaspoons Salt
- 2-3 Teaspoons Brown Sugar
- Coconut Oil for cooking
- Large bag fresh coriander
- 1 Large Red Chili
Spices
- 1 Teaspoon hot Chili Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Cumin
- 1 Teaspoon Black Mustard Seeds
- 1 Teaspoon Turmeric
- 1 Teaspoon Paprika
- 1 teaspoon Ground Coriander
Equipment
- Food Blender
Directions
Remove skins from the onion, garlic and ginger.
Add 1-2 tablespoons coconut oil to pan and heat. Mix spices and add to pan, cook for 1-2 minutes until foaming.
Use a food blender to blend the onion, add to pan.
Cook for 1-2 minutes
Use a food blender to blend garlic and ginger, add to pan.
Cook for 1-2 minutes
Add the chickpeas, tomato, tomato puree and coconut milk.
Add the salt and sugar.
Chop the fresh coriander and add to pan, saving some for garnish.
Add the whole chili to pan.
Cook for 20 - 30 minutes.
Add more sugar and salt to taste.
Garnish with more fresh Coriander.
Serve with boiled rice and chapati.
Enjoy!
