Chana Punjabi
(from Amanda_Rose’s recipe box)
Prep time: 20 minutes
Cook time: 60 minutes
Serves 2 people
Categories: Indian, Vegetarian
Ingredients
- 1 tablespoon canola oil or other vegetable oil
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 small Thai bird chili, chopped or 1 jalapeño, seeded and chopped
- 2 large tomatoes, chopped or a 14-ounce can of diced tomatoes, drained
- 1 1/2 teaspoons paprika
- 1 teaspoon salt, or as needed
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1 teaspoon freshly squeezed lemon juice
- 2 15-ounce cans chickpeas, drained
- 2 tablespoons minced cilantro
- Cooked rice for serving (optional)
Directions
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In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
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Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
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Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.