Chana Masala

Spicy chickpea winter stew

Serves: 6

Your rating: None (16 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Savor this stew’s spicy aroma as it sputters atop your stove. Find the spices and seeds in our bulk section.

Ingredients

Preparation

Gently heat the oil in a large pot with mustard, cumin and fenugreek seeds. Cover pot and heat over medium-high until mustard seeds complete popping sounds.

Quickly add chile and let it roast in the hot oil for 1 minute, then add the onion, ginger and garlic. Lower heat to medium and stir well. When the onion is translucent, add remaining spices. Stir well and let spices release their essence into the oil, taking care not to let them scorch or burn. If necessary, add a small amount of water or oil to prevent burning.

Add tomatoes and cilantro stems; stir well. Let tomatoes reduce to a paste with the onions. Season with salt. Don’t leave the stove — watch for signs of burning and constantly stir the mixture.

When mixture becomes thick, add chickpeas and water. Bring to a boil and reduce heat to low. Cover and simmer until chickpeas are heated through.

Recipe by Jayesh Rao, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: chiles, garbanzo beans, seeds, spices

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