Channa Masala
dianna miller
ingredients
- 1 tablespoon butter
- 1/2 onion, chopped
- 1 garlic clove
- 1/2 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground turmeric
- 3 tablespoons chopped tomatoes
- 1/2 cup water
- 1 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- Juice of 1/4 lemon
- 1/2 jalapeño, stemmed, seeded, and chopped
- 1 teaspoon ginger, grated
directions
- 1
1. Toss the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.
- 2
2. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
- 3
3. Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.
- 4
4. Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
- 5
5. Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.
Source: Serious Eats
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