Ingredients

The following ingredients have 7 Servings
  • 4 cloves of garlic
  • 1 chopped onion
  • 1/2-inch piece of ginger root
  • 2 14-ounce cans chopped tomatoes
  • 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 (drained and rinsed)
  • The juice of half a lemon
  • Fresh cilantro to taste (optional)

Instruction

  • 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.