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The Richmond avenue

simple recipes + simple ingredients

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Easy Chana Masala (Chickpea Curry)

November 6, 2017

It’s definitely been a while. Between the end of my third trimester and the arrival of our little Sofia, it has been a couple months since my last recipe post. I’ve cooked since then. I’ve even photographed since then. But when it came time to sit down and write a post, I’d grab my laptop, lock myself up in the office, and get distracted by sweet baby coos and baby hiccups and forget why I was in there in the first place.
 
So here it is! I’m sitting here writing a post and rewarding myself with a well deserved glass of red wine after a long, hard week. And yes, I am aware that it’s only Monday.
 
As a child, we ate a lot recipes that contained chickpeas – whether it was in a spicy, rich curry or mixed with puffed rice, chili peppers, onions, and freshly squeeze lemons, it was an ingredient that we enjoyed in many different ways. This chana masala is an easy vegetarian curry that is flavorful, packed with protein and fiber, and filled with nutrients. While the recipe calls for canned chickpeas, feel free to soak dried chickpeas overnight before cooking. 
 
Like many curries, start by sautéing onions in ghee until tender and translucent – about 10 minutes – then add garlic, fresh ginger, and serrano peppers. Make a quick spice paste by combining garam masala, coriander, cumins, and turmeric with a dash of water, then add to the onion mixture until fragrant. Toss in fresh tomatoes and salt, then add chickpeas and water and allow to simmer on low heat for 20-25 minutes. Stir in fresh cilantro, remove from heat, and serve over a bed of fresh basmati rice!
 
Easy Chana Masala (Chickpea Curry)
2017-11-06 13:06:22
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 tbsp ghee
  2. 1 large yellow onion, diced
  3. 2 inches fresh ginger, grated
  4. 6 garlic cloves, minced
  5. 2 tomatoes, diced
  6. 2 serrano peppers, minced
  7. 2 tsp garam masala
  8. 1 tsp ground coriander
  9. 1 tsp cumin
  10. 1 tsp turmeric
  11. 1.5 tsp kosher salt, plus more to taste
  12. 2 (15-ounce) cans chickpeas/garbanzo beans, drained and rinsed
  13. 1/2 - 3/4 cup water
  14. a handful of fresh cilantro, chopped
Instructions
  1. In a large pot, melt ghee over medium-high heat. When hot, add the diced onions and sauté until tender and translucent, about 10 minutes, stirring often. Add garlic, ginger, and pepper, and saute for an addition 2-3 minutes, stirring continuously. Make a spice paste, by combining garam masala, coriander, cumin, and turmeric with a splash of water in a small bowl. Add to the onion mixture, and stir for 1-2 minutes, until fragrant. Toss in the diced tomatoes and salt, then after a few minutes add the chickpeas and water. Simmer on low heat for 20-25 minutes, until chickpeas are tender. Toss in fresh cilantro and serve on a bed of white rice.
The Richmond avenue https://therichmondavenue.com/
 

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  1. Cammie says

    November 6, 2017 at 8:22 pm

    Welcome back, Jas! This looks amazing! I’ve been searching for curry recipes that don’t use a paste- this hit the nail on the head. I’m excited to try it! PS- good for you for taking time to listen to all those adorable baby coos!

    Reply
    • Jasmine says

      November 6, 2017 at 9:58 pm

      Thanks so much, Cams! You’ll have to let me know what you think if you try it. Love you lots!

      Reply
  2. I Bake, You Cook says

    November 6, 2017 at 9:17 pm

    We are thrilled to hear that you are loving life with your new baby! As much as we enjoy your posts, you should always be distracted by sweet baby sounds… before you know it she will be a teenager and totally non responsive! (unless you txt her – then she will be surprisingly engaging)

    Reply
    • Jasmine says

      November 6, 2017 at 10:00 pm

      ❤❤ I agree- I’m doing my best to take in each moment!

      Reply
  3. lynne hoareau says

    November 11, 2017 at 6:17 am

    I am looking forward to making this. I adore chickpeas ! and am always in search for a perfect vegetarian curry 🙂 Thank you for sharing this. Have a good weekend my friend. 🙂

    Reply
    • Jasmine says

      November 13, 2017 at 10:11 am

      Oh, I am so glad!! I hope you like it, Lynne!! <3 Have a great week!!

      Reply
      • lynne hoareau says

        November 16, 2017 at 8:24 am

        Thank you ! you too. 🙂

        Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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