Savory Chickpeas In Tangy Tomato Glaze (Chana Masala)

Ingredients

• 4 cups cooked chickpeas (two small 15.5-ounce [439 gram] cans of chickpeas or 1 1/3 cup dried chickpeas)
• 1/4 cup bean cooking liquid (or water)
• 2 1/2 teaspoons fresh ginger root (minced or grated)
• 1 teaspoon green chili (minced (jalapeño or Serrano can be substituted))
• 3 cups tomato puree (either 1 large 28-ounce [800-gram can], or the equivalent in pureed fresh tomatoes with skins removed)
• 2 tablespoons ghee ((see notes))
• 1/2 teaspoon black mustard seeds (see notes)
• 2 teaspoons cumin seeds (see notes)
• 8-12 curry leaves (optional; see notes)
• 2 teaspoons turmeric powder
• 1 teaspoons chat masala (or 2 teaspoons fresh lemon juice; see notes)
• 1 teaspoons garam masala (see notes)
• 1/4 cup fresh cilantro or coriander leaf (chopped (portion 2 tablespoons, then 2 tablespoons))
• 1 1/4 teaspoons Himalayan pink salt (or to taste)

Instructions

1. 1

   --- Cook the chickpeas ---

2. 2

   If you plan to use dry chickpeas and cook them from scratch, please see my post, How to Cook Chickpeas from Scratch: Double the recipe, and use 1 1/3 cups of dry chickpeas. Reserve a 1/4 cup of bean cooking liquid for this recipe.

3. 3

   If you are using canned chickpeas, drain most of the liquid from each can, and you are ready to get started.

4. 4

   --- Make the savory chickpeas in tangy tomato glaze ---

5. 5

   Mince your green chilis and ginger. Prepare the tomato puree or open up your canned tomatoes. Take out all the required spices and have them ready by the stove.

6. 6

   Heat 2 tablespoons ghee or oil in a heavy medium saucepan over medium heat. Add black mustard seeds. When mustard seeds begin to pop, add the cumin seeds for about 20 seconds, then add the ginger root and green chilis. Sauté until the ginger just begins to brown.

7. 7

   Add the curry leaves if using and stir for a minute, then add the tomato puree.

8. 8

   Stir in the turmeric, optional chat masala, garam masala, half the salt, and half the fresh cilantro. Cook over medium heat until the oil separates from the tomatoes and forms a light sheen on the surface. Add a bit of water if it is too thick, and partially cover with a lid to limit sputtering.

9. 9

   Add the cooked chickpeas along with a 1/4 cup of the bean cooking liquid or water. Once it begins to simmer, turn the heat to low. Simmer 10-20 minutes, stirring occasionally. Add water if it gets too thick. You want the consistency to be just slightly thick. It should not be watery, and it should not be so thick that it is sticking to the bottom of the pot either. Taste, and adjust for salt.

10. 10

    Finalize the dish by stirring in the rest of the fresh coriander. If you like, add a bit more garam masala. Garam masala is a spice that is often used at the end of the cooking process because some of its delicate aromatics are lost during cooking.

11. 11

    --- To serve ---

12. 12

    Serve with flatbread, such as Whole Wheat Roti Flatbread, and/or steaming hot basmati rice, and a fresh salad. Try fresh fruit as a dessert. The fruity flavors will pair well with the sultry depth of the chana masala.