Description
Easy, flavorful, traditional Chanay made with chickpeas, tomatos, onions, garlic, and the perfect fusion of spices.
Ingredients
- 3 medium to large Tomatoes, blanched, skins removed and diced
- 2 tbsp Neutral oil (I use grape seed
- 1/2 Red onion thinly sliced into half moon shapes
- 2 cloves Garlic, minced
- 1 inch thumb of Ginger, minced*
- 1/2 tsp Cumin powder
- 1/2 tsp Hot paprika
- 1/2 tsp Pul biber (Aleppo pepper)
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- Sea salt, to taste
- 1 14-oz can of pre-cooked organic Chickpeas/garbanzo beans
- 1 Green Thai bird chili or any other fresh chili pepper of your choice (optional)
- handul of Cherry tomatoes
- Fresh herbs, to adorn
Instructions
- Place a 9- to 10-inch wide saucepan (with a lid) on medium heat and add oil and onions. Saute till golden, about 10 minutes.
- Add garlic and ginger, and after 3 minutes, when it begins to smell fragrant (make sure it doesn’t start to brown), add cumin powder, hot paprika, pul biber, red chili powder, turmeric powder, and sea salt (start with 1 tsp).
- Sauté for 2 minutes and add chopped tomatoes and chickpeas, including the liquid they are immersed in. Stir to combine.
- Turn heat to low and allow to simmer for 10 minutes.
- Remove lid, test for salt. If using, chop green chili with kitchen shears straight into the saucepan. Gently stir.
- Add a ¼ – ⅓ cup of of water if you think the sauce is reducing too fast.
- Dot chickpeas with cherry tomatoes, cover lid for another 3-5 minutes.
- Garnish with herbs and serve with bread or rice.
Notes
Make sure to listen to Shayma on The Storied Recipe Podcast, "I Thought Authentic Was a GOOD Thing” with Shayma Saadat, Presenter at the Oxford Symposium of Food while you make her Chana Masala recipe!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Indian, South Asian
Nutrition
- Calories: 61
- Sugar: 2
- Sodium: 9
- Fat: 5
- Saturated Fat: 0.4
- Carbohydrates: 4
- Fiber: 1
- Protein: 1