Name: Chana Masala
Yield: 8
Ingredients: 1 tbsp. ground cumin; 1 tsp. ground cumin; 1 tbsp. ground coriander; 1 tsp. ground tumeric; 1/2 tsp. fennel seeds; 1/2 tsp. cardamom; 1/4 tsp. cinnamon; tsp. ground cloves; 1/4 tsp. ground cayenne (optional, and more or less to taste); 3 tbsp. coconut oil; 1 large onion; 2 jalapeños; 5 clove garlic; 1 tbsp. minced fresh ginger; 1/4 c. finely chopped fresh cilantro; 3 lb. tomatoes; fresh black pepper; 1 tsp. salt; 3 1/2 c. Cooked chickpeas; 1 tsp. agave; Juice of one lime; Cilantro (optional)

Step 1Preheat a large pan over medium heat. Using a pan instead of a pot will allow the tomatoes to cook down faster.

Step 2Meanwhile, mix together the spice blend in a small bowl.

Step 3When the pan is hot, sauté the onion in the coconut oil for about 10 minutes, until nicely browned. While it's sautéing you can prep the rest of the veggies.

Step 4Add the jalapeno, garlic, and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and sauté until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).

Step 5Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas, and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn't be too thick (like a marinara), but it shouldn't be watery, either.

Step 6Add lime juice or tamarind concentrate. Taste for seasoning; you might want to add a little of this or that. Let sit for 10 minutes off the heat before serving. Serve with basmati rice and garnished with cilantro, if you like.

Chana Masala

Ingredients

Spice Blend:

Chana Masala:

Directions

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