Oh man was I excited to learn chana masala was so quick and easy to make! Whenever I get the craving I visit my local chai bar for some satisfaction, but I find their version to be rather heavy (greasy). Don’t get me wrong, it’s delicious, but my stomach feels sluggish for the rest of the day. Luckily, this recipe delivers all the flavour, but still leaves me alert enough to finish the afternoon at work and energetic enough to get out for a run.
- 1 lb dried chickpeas, soaked overnight and drained
- 1 tsp salt
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 2 tbsp grapeseed oil (or other vegetable oil)
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 jalapeños, minced
- 1/2 tsp turmeric
- 28 oz can diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp lime juice
- 2 bay leaves
- chopped cilantro, to taste
- In a large pot, bring chickpeas and salt to a boil in 6 cups of water. Reduce heat to low and simmer chickpeas until soft, about 2 hours. Drain chickpeas and retain 1 1/2 cups of cooking liquid.
- In a small frying pan, toast fenugreek, cumin and coriander seeds over medium heat until fragrant, about 2 minutes. Using a food processor, grind seeds to a fine powder.
- In a large pot, stir onion, garlic, ginger and jalapeños over medium heat for 5 minutes. Add turmeric and ground spices, fry for 1 minute and add tomatoes, tomato paste, lime juice and bay leaves. Let simmer for 5 minutes before adding chickpeas and retained cooking liquid. Bring everything to a boil then reduce heat to simmer for 30 minutes.
- Remove bay leaves, service with rice and top with cilantro. Enjoy!
Makes 8 servings. Per serving:
261 calories – 40 g carbs – 12 g protein – 6 g fat – 16 g fibre