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Home Cooking

Chana Masala [split from General Topics]


Home Cooking 15

Chana Masala [split from General Topics]

goodhealthgourmet | Dec 9, 2008 01:52 PM

i don't always make such an effort for lunch, but having spent the past 8 years in Southern Cali, this was the first really cold day i've experienced in a LONG time... it made me feel like doing something nice & comforting for myself :)

the recipe is pretty easy, but not necessarily quick. however, it's honestly the best one i've ever found - i discovered it on a vegan blog last year, and apparently it was a slight modification of a recipe originally posted on Orangette, and then i made one or two adjustments beyond that. it's definitely a keeper.

Chana Masala
Serves 4

1 Tbsp olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can diced tomatoes
1 tsp kosher salt
2 Tbsp cilantro leaves, roughly chopped, divided
A pinch of cayenne [or more to taste]
2 15-ounce cans chickpeas, drained and rinsed well
½ cup plain Greek yogurt
lemon wedges, optional

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until deeply caramelized and even charred in some spots. The more color, the more complex the flavor of the final dish.

Reduce heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and cook, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until all the water has evaporated. Pour in the juice from can of tomatoes, followed by the tomatoes themselves. Add the salt.

Raise heat to medium, and bring to a boil.

Reduce heat to low, add 1 Tbsp chopped cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary.

Add the chickpeas, stirring well, and cook over low heat for about five minutes.

Add 2 Tbsp water, and cook for another five minutes. Add another 2 Tbsp water, and cook until the water is absorbed, a few minutes more. Taste, and adjust the seasoning as necessary.

Stir in the yogurt. Garnish with remaining cilantro, and lemon wedges, if desired.

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