A very easy Indian chickpea tomato curry.
Inspired by the Quick and Easy Chana Masala recipe from The Oh She Glow Cookbook.
Chana Masala
Ingredients
Ingredients by volume:
- 2 jalapeno
- 56 oz canned crushed or diced tomatoes
- 60 oz canned chickpeas
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 2 tbsp onion granules
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp tumeric
- .5 tsp garlic granules
- .5 tsp ground ginger
- .25 tsp ground cayenne pepper
- 1.5 tsp salt
Ingredients by weight:
- 60 g jalapeno
- 1600 g canned crushed or diced tomatoes
- 1700 g canned chickpeas
- 27 g olive oil
- 8 g cumin seeds
- 16 g onion granules
- 6 g garam masala
- 4.6 g ground coriander
- 2.0 g tumeric
- 1.3 g garlic granules
- 1 g ground ginger
- .6 g ground cayenne pepper
- 9 g salt
Instructions
- Mince the jalapenos. Open and drain the cans of chickpeas. Open the cans of tomatoes.
- Heat the olive oil over medium heat. When the oil is hot, add the cumin seeds. Stir and toast the seeds for approximately one minute, until golden and fragrant.
- Add the jalapenos and and cook for a couple minutes.
- Add the onion granules, garam masala, ground coriander, tumeric, garlic granules, ground ginger, cayenne pepper, and salt. Cook for another couple minutes.
- Raise the heat to medium-high and add the chickpeas and tomatoes. Bring to a simmer and cook for at least ten minutes, stirring occasionally.