This dish is my take on channa masala. It isn't quite channa masala as I think of it, but it is so good. If you like spicy and a non-traditional taste for chili, this is sure to bring your tastebuds joy!
Tools you'll need:
Cutting board
Veggie cutting knife
Either a morter and pestle or a food processer
Sauce pot
Measuring spoons
Mixing spoon
Ingredients:
3 cans of garbanzo beans
1 28-oz can of crushed tomatoes
2-3 Tbs lemon juice (could use lime juice too)
1/2 - 1 cup chopped fresh cilantro
6 Tbs + ginger paste
6 - 8 large cloves of garlic
2 - 3 large fresh jalapeno peppers
2 - 3 tsp Chili powder
1 Large onion
2 Tbs ground coriander
2 tsp turmeric
2 tsp garam masala
3 - 4 Tbs coconut oil
1 - 2 tsp sugar
3/4 - 1 tsp salt
1.5-2 Tbs Cumin
Instructions:
Heat the coconut oil in the sauce pot on medium heat. Finely dice the onion and add to the pot. Add about 1/2 tsp of salt to the onion.
While the onion cooks down, dice up the peppers, cilantro, and garlic. In the morter or using the food processor, put the peppers, cilantro, garlic, and ginger in and pulse it or muddle it into a paste. Add to the onions and stir well.
Allow that to cook for a couple minutes. Then add the cumin, chili powder, coriander, and turmeric. Stir through really well and let simmer a couple more minutes until fragrant.
Add the can of tomatoes. Drain two of the three cans of garbanzo beans, and not the third. Add the beans and one can with the liquid. Stir through. Let simmer with a cracked lid for 25 minutes. Remove the lid and stir and let simmer for another 20 or so minutes. You may choose to let it simmer longer for even more flavors, but if it gets too thick or dry, add some water. While it's simmering, cook your choice of rice. I love basmati or jasmine rice. Taste the chili to see if you'd like more seasoning. Chili powder will add more heat.
Turn the heat off when ready to eat. Add the sugar, garam masala, and lemon juice and stir well. Serve over rice. You may like to garnish with lime wedges, fresh cilantro, green onion, or sour cream. Mangia!
Comments