Ingredients: |
Ingredients: 1 1/2 cups dry chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
3 tablespoons ghee or coconut oil. ( GHEE elevates this to the next level of goodness!!!)
2 bay leaves
2 teaspoons cumin seeds (whole)
1 teaspoon fennel seeds
2 onions, diced
4 fat garlic cloves, rough chopped
1/2 –1 jalapeno or 1 serrano chili, finely diced
1 tablespoon fresh ginger, minced
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or paprika
1 teaspoon dried fenugreek leaves(optional)
1/2 teaspoon ground turmeric
2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
1 teaspoon honey or sugar if needed
Serve over Basmati Rice or with naan bread! Serve with pickled onions, and raita.
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Directions: |
Directions:1. In a large pot or dutch oven, over medium-high heat, heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 1-2 minutes until fragrant and golden. Add onions. Saute 5-7 minutes until golden, lowering the heat to medium. You really want these to deeply caramelize so they add a nice sweetness. Add garlic, ginger and diced chili, saute 2-3 minutes.
2. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
3. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits. Once the tomatoes start to break down add the water, salt, and dry, soaked chickpeas. Give a good stir, scraping up any browned bits. Bring to a boil, cover, simmer gently until chickpeas are tender, about 40 minutes. Taste and adjust salt. If it tastes bitter, add a little sugar or honey to balance.
4. Or, make this on the stovetop with canned chickpeas, following the same directions, only adding 1/4- 1/2 cup water, simmering on low, for 10-15 minutes.
***Remember dry chickpeas will need more salt, canned chickpeas perhaps less salt.
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This recipe for Chana Masala is from