chana masala
Chana masala is an Indian chickpea stew that makes a very filling vegan meal on it's own, or ladle some over a bowl of steamed rice - it's even more delicious topped with cilantro and tamarind chutneys, some spiced yogurt, fried shallots and a warm roti to dip in the flavorful sauce!!
Ingredients
- 3 tbsp olive oil
- 11/2 cup diced yellow onion
- 2 thai green chili, seeds removed and minced
- 2 tbsp grated ginger
- 4 cloves garlic, minced
- 2 cup canned tomato puree, or fresh diced tomato
- 2 bay leaves
- 1 tbsp garam masala
- 1 tsp turmeric
- 2 tsp mild chili powder
- 2 tsp ground coriander
- 2 cup dried chickpeas
- water
- 2 tsp salt
Instructions
Stovetop Method
- Rinse the chickpeas under water, discarding any discolored peas.Place the chickpeas into a large bowl and cover with cool water. Soak at least 8 hours, or overnight.Drain the chickpeas from the water. Set aside.Place a heavy bottomed stock pot over medium-high heat. Add the olive oil and onion to the pot and sauté the onions until translucent, about three to five minutes. Add the chili, ginger and garlic to the pot, stirring to combine. Add the tomato to the onion mixture, stirring to combine. Cook the mixture (stirring occasionally) until all the water is cooked out of the tomato, and you are left with a thick paste, about five to seven minutes.Add the chickpeas and the spices to the pot and cover with enough water to cover the chickpeas completely. Stir to combine.Cover the pot with a tight fitting lid and turn the heat down to medium-low. Simmer the chickpeas until they are fully cooked, about 1-1 1/2 hours. Check halfway through to make sure you have enough water to cook the chickpeas, adding more if needed. Once the chickpeas are cooked, add the salt to the mixture, stirring to combine.Serve warm with chopped cilantro, thinly sliced onion and a dollop of cool yogurt over the top.
Instant Pot Method
- Rinse the chickpeas under water, discarding any discolored peas.Place the chickpeas into a large bowl and cover with cool water. Soak at least 8 hours, or overnight.Drain the chickpeas from the water. Set aside.Turn on your Instant Pot to sauté mode. Add the olive oil and onion to the pot and sauté the onions until translucent, about three to five minutes. Add the chili, ginger and garlic to the pot, stirring to combine. Add the tomato to the onion mixture, stirring to combine. Cook the mixture (stirring occasionally) until all the water is cooked out of the tomato, and you are left with a thick paste, about five to seven minutes.Add the spices, salt, and the chickpeas to the pot and cover with 2 1/2 cup water. Stir to combine.Close the lid on your pot and place the vent in the seal position. Change the mode to high pressure manual mode and set for 30 minutes.Let the pressure naturally release for 10 minutes, then release manually.
Serve warm with chopped cilantro, thinly sliced onion and a dollop of cool yogurt over the top.