- 4 cloves of garlic
- 1 chopped onion
- 1/2-inch piece of ginger root (about 1 cm)
- 2 14-ounce cans chopped tomatoes (800 g)
- 2 tbsp tahini
- 1 tbsp garam masala
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp sea salt
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 2 15-ounce cans chickpeas (800 g), drained and rinsed
- The juice of half a lemon
- Fresh cilantro to taste (optional)
- Place garlic, onion and ginger in a food processor or a blender and blend for a few seconds until you have a paste (see picture).
- Cook the paste in a large pot over medium-high heat for 5 minutes, stirring occasionally.
- Add the chopped tomatoes, tahini and spices and cook covered for 10 minutes more.
- Then add the chickpeas, stir and cook covered for another 10 minutes.
- Remove from the heat, add the lemon juice, stir and serve with some basmati rice and fresh cilantro on top (optional).
- Store the chana masala in the fridge in a sealed container for up to 4 days.
- Garlic, onion and ginger powder can be used for a quicker and simpler version of this recipe.
- Feel free to use some fresh tomatoes or even some tomato sauce instead of the canned tomatoes.
- Tahini can be replaced by oil. You can sauté the veggies in the oil if you want.
- If you can’t find garam masala, make your own or use some curry powder, it’s not the same, but the dish will be delicious as well.
- You don’t have to use cayenne powder, any fresh or dried chili pepper is okay. Add more or less depending on how spicy you like your food.
- Add more or less salt if needed.
- Serving Size: 1/8 of the recipe without the rice
- Calories: 145
- Sugar: 6.8 g
- Sodium: 528.9 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 21.9 g
- Fiber: 7.6 g
- Protein: 6.9 g