Chana masala is a hearty mixture of stewed chickpeas and a nuanced blend of spices and the coconut cream makes it rich, decadent, and delicious. This is a great dish to serve before a party as a dip or to put over rice for the main course.
30-MINUTE CHANA MASALA [VEGAN, GLUTEN-FREE]
3 tablespoons of oil
2 small white onions
1/4 inch fresh ginger, minced
1 tablespoon of garlic paste
2 teaspoons of ground cumin
1 1/4 teaspoons of chili powder
2 teaspoons of ground coriander
1 1/4 teaspoon of ground turmeric
1 1/4 teaspoon of garam masala
1/4 teaspoon of ground black pepper
1/4 teaspoon of salt
1 teaspoon of coconut sugar
1 14.5-ounce can of tomatoes
2 14.5-ounce cans chickpeas
1/4 cup water
5.7 ounces coconut cream
Pop a large wok/pan onto the stove on medium heat, then add in the oil.
Once the oil is hot, add in the onions and ginger and fry them for around 2-4 minutes.
Add the onion and ginger mixture into a blender and blend it until it’s smooth and pop it back into the wok/pan.
Add the garlic paste, cumin, chili powder, ground coriander, turmeric, garam masala, pepper, salt, and coconut sugar and mix it all together.
Add in the tomatoes and chickpeas, stir to coat. If the mixture is too thick, you can add in 1/4 cup of water.
Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stirring it frequently.