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Chana Masala

Ashley
What a satisfying and tasty dish that I adapted from a recipe I learned in my Rouxbe Professional Plant-Based Cooking course last year. I serve it over whatever grain I have handy but my favorite is fragrant brown basmati.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Entree
Cuisine Indian
Servings 8

Ingredients
  

  • 2 Maui Onions chopped
  • 1 T. Coconut oil unrefined
  • 1/4 t. Sea Salt
  • 4 Garlic cloves minced
  • 1 T. Ginger minced
  • 1 Jalapeno seeds and ribs removed, minced
  • 1 1/2 t. Coriander ground
  • 1 t. Cumin seeds toasted and ground
  • 1/4 t. or more to taste Cayenne ground
  • 1/2 t. Turmeric powder or 1 t. freshly grated
  • 1/8 t. Chili powder
  • 3 Vine-ripened tomatoes chopped
  • 3 C. Chickpeas cooked
  • 3/4 t. Sea salt
  • 1/3 C. Water
  • 1 Lemon juiced
  • 1/4 C. Cilantro chopped
  • 3/4 C. Coconut milk full-fat (I prefer the organic Thai Chef brand)

Instructions
 

  • Heat the coconut oil in a pot over medium heat. When hot, add the onions and a sprinkle of salt.
  • Cook until the onions are carmelizing nicely.
  • Add garlic, ginger, jalapeño, cumin, coriander, cayenne, turmeric, and chili powder. Cook about one minute or until fragrant.
  • Next, add the tomatoes and any juices that have accumulated in the bowl and cook until the tomatoes become a nice sauce.
  • Add chickpeas, salt, and water and simmer with lid cracked for about 20 minutes.
  • To finish the dish, turn off heat and add lemon juice and coconut milk.
  • Check for seasoning and stir in cilantro.
  • Serve over any grain that you like.