Name: Channa Masala
Yield: 6 servings
Ingredients: 4 cloves garlic; 2 to 3 red Thai chiles; 1 (1-inch) knob ginger, peeled and roughly chopped; 2 Tbsp. lemon juice, divided; 2 Tbsp. vegetable oil or ghee; 1 large white onion, finely diced; ¼ tsp. baking soda; ¾ cups water, divided; 1 (14 oz.) can whole tomatoes; 2 (14 oz.) cans chickpeas, drained and rinsed; 1 cups chopped cilantro

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Channa Masala

Recipe by Savory Spice Test Kitchen

Warm, mild, and comforting, this classic Indian dish uses Garam Masala and tomatoes to make chickpeas the star of any mealtime show.

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Serves 6 servings

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Ingredients

4 cloves garlic 2 to 3 red Thai chiles 1 (1-inch) knob ginger, peeled and roughly chopped 2 Tbsp. lemon juice, divided

½ tsp. Mayan Sea Salt

2 Tbsp. vegetable oil or ghee 1 large white onion, finely diced ¼ tsp. baking soda 4 tsp. Garam Masala ¾ cups water, divided 1 (14 oz.) can whole tomatoes 2 (14 oz.) cans chickpeas, drained and rinsed 1 cups chopped cilantro Salt & pepper, to taste

Salt & Pepper Tableside Seasoning

Garam Masala Seasoning

Directions

In a small food processor, combine garlic, chiles, ginger, 1Tbsp. lemon juice, and Mayan Sea Salt. Process to a fine paste and reserve. Heat oil or ghee in a large pan over medium-high heat until shimmering. Add 2 tsp. Garam Masala and fry until fragrant, about 15 seconds. Add onion and baking soda. Cook, stirring frequently, for 3 to 4 min. or until onions leave a brown coating on bottom of pan. Add 1 Tbsp. water and scrape up brown coating from pan. Continue this process for 10 min. or until onions are deep brown. Add reserved paste and 1 tsp. Garam Masala and stir to combine. Add tomatoes and crush with a whisk or potato masher. Add chickpeas, most of the cilantro, and 1/2 cup water. Bring to a boil, cover, then reduce heat to a gentle simmer. Cook, stirring occassionally, for 30 min. or until liquid has reduced to a thick stew. Stir in remaining 1 tsp. Garam Masala and 1 Tbsp. lemon juice. Season with salt and pepper to taste. Garnish with remaining cilantro.