Chana Masala is a Punjabi dish that is hearty, very flavorful and saucy dish made with chickpeas and tomatoes. The spice “Garam Masala” is a blend of spices from the Indian subcontinent. It includes black and white peppercorns, cloves, cinnamon, mace (part of nutmeg), black and green cardamom pods, bay leaf, cumin and coriander. It is so flavorful and a staple in Indian cuisine. I paired it with my Chicken Tikka Masala that I made the other night. Not only is it delicious, but very healthy as well since it has a lot of fiber in it. You can even eat it as a snack. Include Basmati rice and some Naan break and you have a perfect meal. To see how I made my Chana Masala, keep on reading.
2 (15 oz) cans chick peas, rinsed and drained
1 tbsp. canola or vegetable oil
6 garlic cloves, minced
1 cup diced onions
1 tbsp. fresh ginger, minced
1/8 tsp. garam masala
1 (15 oz) can diced tomatoes or 1 large fresh tomato chopped
1/2 cup water
salt and black pepper, to taste
In a large non stick Dutch oven heat the oil over medium heat. Add the garlic, onions and ginger and cook until the onion is lightly browned, about 5-7 minutes, stirring occasionally. Add in the garam masala, tomatoes, water, chick peas, salt and pepper. Bring to a boil, reduce heat and then cover and simmer for about 20 minutes, stirring about half way through.
P.S. Pair it with my delicious Chicken Tikka Masala recipe.