Chana masala. It is a typical dish of North Indian cuisine , whose main ingredient is chickpea (chana).
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The chana masala (or chole masala) is a typical dish of the cuisine of northern India , whose main ingredient is the chickpea (chana). The ingredients that cannot be missing in this dish are onion , tomato , turmeric , coriander seeds , garlic , ginger , chili peppers and the combination of spices known as garam masala . The spices that are used to make the recipe can be replaced by others, and replace the concentrate tomato by tomato sauce.The amount of water can vary depending on how soupy chickpeas are , so you can add more water .
- 160 grams of raw chickpeasor 400 grams of cooked chickpeas
- 3 cloves of garlic
- 1 onion
- 1 teaspoon of fresh ginger
- 170 grams of tomatoconcentrate
- 1 teaspoon of garam masala
- 1 teaspoon corianderseeds
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 cayenne (optional)
- 2 tablespoons fresh corianderfor garnish (optional)
2 cups water or chickpea cooking broth (500 milliliters)
- Extravirgin olive oil
- Saltand black pepper to taste
- You can use pot chickpeas or cook the chickpeas. If this last option is used, it is necessary to leave the chickpeas to soak for 8 to 12 hours in plenty of water. Unlike other legumes, chickpeas should be put in the pot when the water is boiling, cook for 2 hours and add the salt at the end.
- In a frying pan put olive oiland fry the minced garlic , ginger and onion .
- When they begin to brown, add the tomatoconcentrate and the spices (the garam masala , the coriander seeds , the turmeric , the cumin , the cayenne, the salt and the black pepper ).
- Add a cup of wateror cooking broth and leave on medium heat for 5 to 10 minutes until it reduces and thickens.
- After that time add the chickpeas, another cup of liquid and leave about 15 minutes again over medium heat so that all the flavors are integrated. When ready, you can sprinkle some fresh coriander on top to garnish.