Indian Dish Chana Masala Recipe

Description:

A vibrant, richly colored dish of chickpeas simmered in a fragrant tomato-based sauce. The chickpeas are tender and perfectly cooked, while the sauce is thick, flavorful, and slightly spicy. The deep orange-red color of the sauce is punctuated by the bright green flecks of cilantro garnish. Steam rises from the hot dish, carrying the aroma of warm spices – cumin, coriander, turmeric, and a hint of cayenne. The texture is a pleasing combination of soft chickpeas and a slightly tangy, yet smooth sauce.

Ingredients:

• - 1 tbsp vegetable oil
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (or more, to taste)
• - 1/2 tsp garam masala
• - 1 (15-ounce) can chickpeas, drained and rinsed
• - 1 (14.5-ounce) can diced tomatoes, undrained
• - 1 cup vegetable broth
• - 1/2 cup chopped cilantro, for garnish
• - Salt to taste

Instructions:

1. 1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
2. 2. Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Stir constantly to prevent burning.
3. 3. Stir in the ground cumin, ground coriander, turmeric powder, cayenne pepper, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant spices are toasted.
4. 4. Add the drained and rinsed chickpeas and undrained diced tomatoes to the pot. Stir well to combine.
5. 5. Pour in the vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover, and simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become.
6. 6. After 20-30 minutes, taste and adjust seasoning with salt as needed. If the sauce is too thick, add a little more vegetable broth. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.
7. 7. Once the chana masala has reached your desired consistency and flavor, remove from heat and stir in half of the chopped cilantro.
8. 8. Serve hot, garnished with the remaining cilantro. Serve with rice, naan bread, or roti.