This dish is popular throughout India and Pakistan, is a quick, light curry everyone can enjoy! “Chana” means chickpeas and “masala” refers to the blend of spices used in Indian cooking.
Ingredients:
- 4 medium cloves garlic, roughly chopped
- 1x 1-inch (2.5 cm) knob ginger, peeled & roughly chopped
- 3-4 green Thai chilies, roughly chopped
- 2 tablespoons (30 ml) lemon juice, divided into two
- Salt
- 2 tablespoons (30 ml) ghee
- 2 teaspoons (10 ml) black mustard seeds
- 1 teaspoon (5 ml) cumin seeds
- 1 onion, diced
- ¼ teaspoon (1.25 ml) baking soda
- 2 teaspoons (10 ml) ground coriander
- ½ teaspoon (2.5 ml) black pepper
- ½ teaspoon (2.5 ml) ground turmeric
- 1 ½ teaspoons (7.5 ml) garam masala, divided
- 1 sweet potato, peeled and diced
- 1x 14-ounce (396 g) can whole peeled tomatoes
- ½ cup (120 ml) water
- 2x 14-ounce (396 g) cans chickpeas, drained and rinsed
- 1 cup (240 ml) cilantro leaves, chopped
Method:
- In a food processor, combine the garlic, ginger, chilies, and 1 tablespoon (15 ml) of the lemon juice. Season with salt and blitz into a paste. Set aside.
- In a Dutch oven over medium-high heat, warm the ghee until shimmering. Add the mustard seeds and cumin, noting they will sputter spit. Allow the seeds to toast for 10-15 seconds, then add the onion and baking soda. Cook, stirring occasionally, until the onions have begun to brown, 3-4 minutes.
- Add the garlic paste from the food processor and stir to combine. Add the coriander, pepper, turmeric, 1 teaspoon (5 ml) of the garam masala, and the sweet potato. Stir until fragrant, about 30 seconds.
- Add the tomatoes and water, stirring and crushing the tomatoes with a wooden spoon. Add the chickpeas and bring the mixture to a simmer. Cover with a lid, leaving a slight crack, reduce the heat to medium-low, and allow to cook, stirring occasionally, for 30 minutes.
- Stir in the remaining lemon juice, garam masala, and the cilantro. Serve immediately.