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Channa Masala
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Test Kitchen Approved Recipe

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


YIELD
4 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
  • 1/2 tsp. Mayan Sea Salt
  • 2 Tbsp. vegetable oil or ghee
  • 1 large white onion, finely diced
  • 1/4 tsp. baking soda
  • 4 tsp. Garam Masala
  • 3/4 cup water, divided
  • 1 (14 oz.) can whole tomatoes
  • 2 (14 oz.) cans chickpeas, drained and rinsed
  • 1 cup chopped cilantro
  • Salt & pepper, to taste

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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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free
Vegan
Vegetarian



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