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Chana Masala

My mother-in-law makes one of my favorite versions of Chana Masala.  Using our sauces as a base for Indian cooking saves time because we’ve already spent hours simmering and building flavor. This is a quick and simple one-pot recipe that I know you will love!  

3 tbsp coconut oil (or olive oil or grapeseed oil or whatever oil you have in a pinch!)
1 medium yellow onion, small dice
6 cloves garlic, finely minced
2 tbsp fresh ginger, finely minced
1/2 cup fresh cilantro, small chop
2-3 fresh serrano peppers, finely minced with seeds (or no seeds if you don’t want it too spicy!)
1 tbsp cumin
1 tbsp ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 tsp. Garam Masala spice.
1 jar Due Cellucci Tomato Basil or Spicy Arrabbiata Sauce
2 15-ounce cans chickpeas, drained and rinsed
2+ tbsp lemon juice
1/2-1 tsp sea salt (a few cranks on the grinder if you’re using coarse salt)

(NOTE: We love spicy food! As is this dish is pretty spicy. If you would like less heat do not use the seeds with the serrano peppers and or reduce the number of peppers you use.

1. Heat a large pot over medium heat. Add oil, onion, cumin, garlic, ginger, cilantro, and green chilies. Cook for a minute and then add coriander, chili powder, turmeric, and garam masala and stir to coat. Add a little more if the pan is looking too dry. Cook for another minute.

2. Add tomato sauce, chickpeas, and salt. Rinse the Due Cellucci jar with a little water to get all the yummy sauce off the side and add to the pot.

3. Increase heat to medium-high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

4) When thickened, taste and adjust any seasoning to your liking.

5) Remove from heat and add lemon juice and cilantro. Stir to mix, then let cool slightly before serving.

Serve garnished with chopped cilantro on top of rice with warm Naan bread. Enjoy!

This dish freezes well.