- 4 dientes de ajo
- 1 cebolla
- 1 trozo de jengibre fresco de 1 cm ó 1/2 pulgada
- 2 latas de tomates troceados (800 g ó 28 oz)
- 2 cucharadas de tahini
- 1 cucharada de garam masala
- 1 cucharada de cúrcuma
- 1 cucharada de comino molido
- 1 cucharadita de sal
- 1/8 cucharadita de cayena en polvo
- 1/8 cucharadita de pimienta negra molida
- 2 botes de garbanzos (800g ó 28 oz)
- El zumo de 1/2 limón
- Cilantro al gusto (opcional)
- Add the garlic, the chopped onion and place the ginger in a food processor or blender and blend for a few seconds until a paste is obtained (see photo).
- In a saucepan add the garlic, onion and ginger mixture and cook over medium-high heat for 5 minutes, stirring occasionally.
- Add the canned tomatoes, tahini and spices and cook for about 10 minutes . The ideal is to put a lid so that the tomato does not splash.
- Strain the chickpeas, wash them and put them in the pot. Cook for another 10 minutes (also with the lid on).
- Remove from the heat, add the lemon juice, stir and serve with cooked basmati rice and a little cilantro on top (optional).
- We can keep the chana masala in an airtight container in the fridge for about 4 days.
- If you prefer a quicker and simpler version, you can use garlic, onion and ginger powder to taste instead of fresh.
- Instead of canned tomatoes you can use fresh tomatoes (although in that case you may have to add a little water), crushed tomato or even tomato sauce.
- Tahini can be removed or oil substituted. If you don’t mind taking oil, you can also fry the garlic and onion.
- The garam masala can be bought in spice shops and herbalists, but if you can’t find it you can make your own homemade mixture (< a href="https://es.wikipedia.org/wiki/Garam_masala" target="_blank" rel="false noopener">here you can see the ingredients) or even use curry powder, it will not be same, but it will be tasty.
- Instead of cayenne powder, you can use any other chilli or fresh or dried chili to taste. Add more or less depending on how spicy you like it.
- Salt is a little to taste, add more or less depending on how salty you like the food or the amount of sodium you can or want to drink.