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Chana Masala

Print Recipe
Cook Time 40 mins
Total Time 50 mins
Servings 1 (each preparation makes 12 cups)

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.