When my mom and I were planning our first mother-daughter-only trip together, we settled on India very quickly. The firecracker of colours, culture, and flavours have always tempted me from afar.
Since that deliciously decadent trip, packed with mango lassi’s, garlic-speckled naan and mouthful’s of curry inferno, my devotion to tackling Indian flavours has been on the upswing.
In terms of one pot, nourishing and soul-satisfying meals, chickpea curry or Chana Masala certainly takes the cake. There are a certainly a bajillion recipes for this dish, and rightfully so. With this recipe, I set out to make one that was a wild fire of flavour. It had to be just the right compromise of warming heat, tangy tomato gravy, with a backbone of spices and aromatics.
I hope you take refuge in this cozy bowl of chickpea curry, fitting for those in-between holiday function days where energy + inspiration is low.
xo,
Mere
Ingredients
- 4 cloves of garlic
- 1 inch of ginger, peeled and finely chopped
- 1 yellow onion, small diced
- 1 (14 oz) can whole peeled tomatoes
- 2 (14 oz) cans chickpeas (reserving 1/2 a cup of the chickpea brine)
- 2 tsp garam masala
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- sprinkle of chili flakes or cayenne (to taste,if you like)
- 2 tbsp ghee, coconut oil, or butter.
- 1 cup of cilantro, stems chopped, leaves for garnish
- Juice from 1/4 of a lemon
- salt and freshly cracked pepper
Method
- In a large pot over medium heat heat, melt the ghee or oil. Add the onions and cook for 8-10 min, until golden, stirring often. Add a splash of water if they begin to burn.
- Add the garlic, ginger, and the spices. Cook on medium for 1-2 min, stirring often, until aromatic.
- Add the can of tomatoes and squish them with your hands in the pot, or with a spoon or spatula, leaving small bite-sized chunks behind. Add the chickpeas, cilantro stems, and the reserved chickpea water. (or just water).
- Season generously with salt and pepper and bring to a boil over high heat.
- Once boiling, loosely cover and simmer on low for 30 min, until reduced slightly and the flavours have all got acquainted.
- Taste and season again. Squeeze the lemon juice, stir and serve!
- Garnish with cilantro leaves and serve with naan, or on a bed of basmati rice.
Would you believe it, but I didn’t try Indian food until college! I made my first chana masala a few years ago and now I’m hooked. It’s so easy, delicious, and flavorful! I love your take on it here:)
haha I didn’t have GOOD indian food till Uni either! It’s truly a revelation of veggies. Thank you, Sarah! Happy New Years Eve!