Simple Chana Masala

Don’t worry, eat curry.

Ingredients

(Serves 6-8)

• 3 cups of canned & drained chickpeas

• 1 large can (about 900 ml) of diced tomatoes

• 3-5 cloves of garlic, chopped finely

• 1/2 a deseeded and deveined jalapeño, finely chopped

• 1 large yellow onion

• 2 tbsp. olive oil

• 3 tbsp. chana masala mix (you can find this at any major grocery store)

• 1 tbs. grated ginger

• 1 tbs. paprika

• 1-2 tbsp. flour

Instructions

• In a medium-sized pot (I used my dutch oven) on medium heat, add 2 tbsp. olive oil, then add your diced onion

• After 3 minutes of constant stirring, add your jalapeño and garlic

• Once your onions are soft and translucent (about 5-6 minutes after putting them in the pot), add your chana masala mix and paprika. Mix until it evenly covers your vegetables

• Add your can of diced tomatoes, including the juices. Mix and bring to a simmer

• Add your chickpeas and ginger, mix, and cover for 15-20 minutes, checking and stirring it every few minutes

  • At this point, turn your burner on low

• If your chana masala is watery, whisk in your flour now

• Leave uncovered for an additional 5 minutes, then serve!

  • Best served on a bed of basmati rice and topped with fresh parsley