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)
- 2 tbsp ghee
- 1 large yellow onion, diced
- 2 inches fresh ginger, grated
- 6 garlic cloves, minced
- 2 tomatoes, diced
- 2 serrano peppers, minced
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1.5 tsp kosher salt, plus more to taste
- 2 (15-ounce) cans chickpeas/garbanzo beans, drained and rinsed
- 1/2 - 3/4 cup water
- a handful of fresh cilantro, chopped
- 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.
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