Chana Masala (Chickpea Curry)

Spiced chickpeas in a tangy tomato sauce — North India''s most popular street food.

Ingredients

• 2 cans (15 oz) chickpeas, drained
• 1 onion, diced
• 3 garlic cloves, 1 tbsp ginger
• 1 can (14 oz) crushed tomatoes
• 2 tsp coriander, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp cayenne
• 1 tsp amchur (dried mango powder) or lemon juice
• 2 tbsp oil
• Cilantro, rice or puri

Method

1. Sauté onion 5 min. Add garlic, ginger — 1 min.

2. Add all ground spices — bloom 1 min until fragrant.

3. Add tomatoes. Simmer 10 min.

4. Add chickpeas. Simmer 10 min, mashing a few for thickness.

5. Add amchur or lemon juice (the tangy note that defines chana masala). Season.

6. Serve with rice, puri, or bhatura.

What You're Practicing

• Amchur (dried mango powder) gives chana masala its signature tanginess — lemon juice is the substitute.
• Mashing some chickpeas thickens the sauce naturally.
• This is one of the most nutritious meals in this book — high protein, high fiber, very low cost.