Flavourful and fast, this is a fantastic vegetarian option. I usually cook this recipe with a cup of Basmati rice and/or paratha. Several grocery stores in the city now carry delicious frozen paratha that just needs to be cooked on a flat pan on the stove. I also serve channa masala with a side salad to cool the intense flavour from this recipe and complete the meal.
Ingredients:
- 2 tbsp canola oil
- ½ cup chopped onion
- ¼ cup canned crushed tomato
- 1 tsp garlic puree
- 1 tsp ginger puree
- 1 ½ tsp ground coriander
- ¾ tsp ground cumin
- ½ tsp turmeric
- ½ tsp garam masala
- ½ – ¾ tsp salt
- ½ cup water
- ¼ tsp red chili powder (optional)
- ¼ cup freshly chopped cilantro
- 1 can (19 oz or 540 ml) chickpeas, rinsed and drained
Directions:
- In a large pot, heat oil over medium heat.
- Add the onions and sauté until golden brown.
- Reduce heat slightly while adding ingredients to ensure the onions don’t burn. Add the canned crushed tomato, garlic puree, ginger puree, ground coriander, ground cumin, turmeric, garam masala and salt. Increase heat back to medium and then stir to combine. Continue to cook, stirring periodically for about half a minute to enable the mixture to thicken into a masala.
- Add the water and stir to combine. Let cook for about 1 to 2 minutes to thicken and enable the flavours to come together.
- Add the chickpeas and stir to combine. Add the chili powder at this stage if using. Cover and let cook for about 5 minutes and then uncover and continue to cook for another 2 minutes.
- Add the freshly chopped cilantro, leaving a little out to sprinkle on top before serving. Stir to combine.
- Serve warm with rice, paratha, naan or chapati.
