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
• 0.5 tsp garlic granules
• 0.5 tsp ground ginger
• 0.25 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 g tumeric
• 1.3 g garlic granules
• 1 g ground ginger
• 0.6 g ground cayenne pepper
• 9 g salt

Instructions

1. 1. Mince the jalapenos. Open and drain the cans of chickpeas. Open the cans of tomatoes.
2. 2. 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.
3. 3. Add the jalapenos and and cook for a couple minutes.
4. 4. Add the onion granules, garam masala, ground coriander, tumeric, garlic granules, ground ginger, cayenne pepper, and salt. Cook for another couple minutes.
5. 5. 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.