52 lines
1.6 KiB
Markdown
52 lines
1.6 KiB
Markdown
# Easy Chickpea Curry (Channa Masala) [^1]
|
|
|
|
## Ingredients
|
|
|
|
* 1 tablespoon vegetable oil
|
|
* 1 large onion, diced
|
|
* 2 cloves garlic, minced
|
|
* ginger, peeled and grated, 1 inch (2 1/2 cm) piece
|
|
* 1 jalapeño, or green chile, seeded and sliced
|
|
* 2 tablespoons garam masala
|
|
* 1 teaspoon turmeric
|
|
* 1 teaspoon salt
|
|
* 1 teaspoon black pepper
|
|
* 2 cups fresh tomato, diced
|
|
* 15 oz chickpeas, drained and rinsed, 2 cans
|
|
* ½ cup water
|
|
* ½ lemon, juiced
|
|
* ¼ cup fresh cilantro, chopped
|
|
|
|
## Preparation
|
|
|
|
1. Heat olive oil in a large stock pot or dutch oven over medium-high heat.
|
|
|
|
2. Add onion and cook until onion becomes translucent and begins to brown, about
|
|
3-5 minutes.
|
|
|
|
3. Add garlic, ginger, and jalapeño. Continue to cook over medium heat until
|
|
garlic is fragrant and jalapeño is tender, about 3-4 minutes.
|
|
|
|
4. Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2
|
|
minutes.
|
|
|
|
5. Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use
|
|
the spoon the scrape off any brown bits that have appeared on the bottom or
|
|
sides of the pot.
|
|
|
|
6. As the tomatoes break down, the mixture should take on the texture of a thick
|
|
stew. Add more water if needed before bringing everything to a simmer and
|
|
then cover with a lid.
|
|
|
|
7. Once covered, cook for 15 minutes while stirring occasionally.
|
|
|
|
8. Remove lid, reduce heat to low and mix in the lemon juice and chopped
|
|
cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and
|
|
turned bright green.
|
|
|
|
9. Serve over basmati rice or with a side of naan.
|
|
|
|
10. Enjoy!
|
|
|
|
[^1]: https://tasty.co/recipe/easy-chickpea-curry-channa-masala
|