Chana Masala

Honestly, the hardest part about this recipe is pulling out all the spices. If you dont have them, well that would make it even harder.  The amchur (dried mango powder), is something probably not a lot of people have in their pantry.  You can omit it or you can add a tablespoon of lemon juice in its place.  This will add a bit of tang like the amchur.

If you like Indian, it really is worth the investment in spices.  So many meals can be cooked up pretty quick.

We really loved this dish.  I brought it into work for a potluck. Everyone who tried it, liked it. A big hit!

CHANA MASALA

2 tbsp coconut oil or vegetable oil

2 yellow onions, finely diced (2 cups)

4 cloves garlic, minced

1 thumb size piece of ginger, minced or grated

1 to 4 whole dried red chilies, depending on the heat you like

3 green cardamon pods

3 whole cloves

1 cinnamon stick

1 bay leaf

1 teaspoon amchoor* (dried mango powder)

1 teaspoon ground coriander

1/2 teaspoon ground cayenne or hot chili powder

1 teaspoon garam masala

1/4 teaspoon turmeric

1 1/2 teaspoon methi

freshly ground black pepper

1 to 1 1/2  teaspoon salt to taste

5 cups (14.5 oz can) cooked chickpeas, drained and rinsed

2 cups chopped tomatoes

1 can tomato paste with about a 1/2 cup water

Serve with:

vegan butter

minced cilantro
minced yellow onion
yogurt or coconut cream, 
basmati or jasmine rice

Heat a large pot  over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened. Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, methi, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.
Add the remaining spices amchur (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, methi and 1 tsp of salt. Stir in and let cook for about a minute, keeping it moving in the pan. 

Add the tomatoes, cook 15 minutes.  Add in chickpeas. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.  Alternately, you could put these spices in a empty tea bag or wrapped and tied in cheese cloth).

Serve with a dab of vegan butter to melt on top if desired. Garnish with cilantro and minced yellow onion. Enjoy with basmati or jasmine rice vegan unsweetened yogurt.