Recipes

Chana Masala

Prep time
2 hours

Ingredients

  • 375 g (2 cups) dry chickpeas
  • 2 tablespoons virgin coconut oil
  • 1 bay leaf
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 inch fresh ginger, minced
  • 28 oz can of diced tomatoes
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons amchur
  • 2 teaspoons salt
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper

Steps

  • Cook the chickpeas with 4 cups water for 45 minutes at high pressure or using the "beans" options.
  • Strain the beans and set aside.
  • Heat the coconut oil with the bay leaf, and sauté the onion until it begins to brown.
  • Add the garlic and ginger, and cook for another few minutes.
  • Add the tomatoes, along with about 1/4 can-worth of additional water, and the spices.
  • Add the chickpeas and simmer, uncovered, until thickened.