Chana Masala

Indian · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cans (800 g) canned chickpeas
• 1 large yellow onion
• 400 g canned crushed tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp amchur (dried mango powder)
• 1 tsp garam masala
• 2 tbsp neutral oil

Method

1. Saute finely chopped onion in oil over medium heat 6-7 minutes until golden.
2. Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander for 30 seconds.
3. Add crushed tomatoes and cook 6-8 minutes until the oil separates and the masala thickens.
4. Add drained chickpeas with 3/4 cup water; simmer 10 minutes, lightly mashing some chickpeas to thicken.
5. Finish with amchur and garam masala, adjust salt and simmer 2 more minutes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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