Chana masala 
Chana Masala
You can serve it with basmati rice or jasmine rice. Ever since I tried this recipe at an Indian restaurant, I've wanted to make it at home but without the spiciness, because we're not used to it and prefer to enjoy all the flavors without the heat. A little kick is fine, but too much and we don't enjoy it 😅 Don't be alarmed if you see a lot of food in the photos, because they show double the amount listed here, but I want to keep these quantities to make it this way again in the future.
Chana Masala
You can serve it with basmati rice or jasmine rice. Ever since I tried this recipe at an Indian restaurant, I've wanted to make it at home but without the spiciness, because we're not used to it and prefer to enjoy all the flavors without the heat. A little kick is fine, but too much and we don't enjoy it 😅 Don't be alarmed if you see a lot of food in the photos, because they show double the amount listed here, but I want to keep these quantities to make it this way again in the future.
Cooking Instructions
- 1
Melt 1 tablespoon of butter or ghee over medium heat in a pot, wok, or deep skillet.
- 2
Meanwhile, peel and finely chop the two cloves of garlic and the onion, then add them to the melted butter to sauté for 3 minutes.
- 3
Meanwhile, open the can of crushed tomatoes and have the spices ready. Add the can of crushed tomatoes (14 oz), 1 teaspoon of ground cilantro, and 1 teaspoon of ground cumin. Stir to mix everything and let it cook over medium-high heat for 5 minutes.
- 4
Meanwhile, open the can of chickpeas and rinse them well under running water until no foam remains, to remove the preservative. Add the drained chickpeas, 1 cup of water, 1 teaspoon of garam masala, a pinch of salt, and the juice of half a lemon, without squeezing it too much to avoid overpowering the other flavors. Stir and let it cook for 15 minutes over medium-high heat.
- 5
Add 1/2 teaspoon of turmeric and 1 teaspoon of ground ginger. Stir well to incorporate them and let it cook for a couple more minutes.
- 6
Serve hot with a little chopped fresh cilantro on top. As it's a stew with spices and a mix of flavors, it tastes even better when rested, so if there's any left over, it's a delight to eat the next day.
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