Recipe by Zeke Koch
This fabulous chickpea recipe is adapted from Madhur Jaffrey's classic.
Top Review by R. Donaldson
Awesome. Very easy to make! The best Channa Masala we have ever had. Although, I used a variation for the Amchoor and added extra tomato. It was the very best recipe that I have ever found. Variations: 1) We used Jared "home packed" tomatos and added 1 cup (16 Tablespoons, whole Roma chopped "no liquid" and strained into a measuring cup until all the extra juice was extracted "about 40 minutes") 2)1 cup of the strained tomato liquid was used instead of the water. Add extra liquid if required. Water or juice. Thank you for the best dish ever. Your friends in Canada.
- 14.79 ml vegetable oil
- 2 medium onions (peeled and minced)
- 1 clove garlic (peeled and minced)
- 14.79 ml ground coriander
- 9.85 ml ground cumin
- 2.46 ml ground cayenne pepper
- 4.92 ml ground turmeric
- 88.74 ml chopped tomatoes
- 236.59 ml water
- 946.36 ml cooked chickpeas or 2 (850.48 g) can chickpeas, rinsed and drained
- 9.85 ml ground roasted cumin seeds
- 14.79 ml amchoor powder
- 9.85 ml paprika
- 4.92 ml garam masala
- 2.46 ml salt
- 1 lemon (juiced)
- 1 fresh, hot green chili pepper (, , minced)
- 9.85 ml grated fresh ginger
Directions See How It's Made
- Heat oil in a large skillet.
- Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
- Turn heat to medium-low.
- Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
- Stir for a few seconds.
- Add the tomatoes.
- Cook the tomatoes until browned lightly.
- Add chickpeas and a cup of water and stir.
- Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
- Cook covered for 10 minutes.
- Remove the cover add the minced chili and ginger.
- Stir and cook uncovered for 30 seconds.