-3 tbsp coconut oil
-Medium/large sweet yellow/ white onion
-28oz. can puréed, whole or diced tomatoes (puréed suggested)
-2 15oz. Cans garbanzo beans/chickpeas liquid mostly drained
-1 lemon, juice half cut other half in wedges for later.
-handful of cilantro, about 1/2 a cup chopped
-2 tbsp ginger, minced
-1-3 Serrano peppers finely chopped or minced (depending on how spicy you want it)
-6 cloves garlic minced
-1 tsp ground turmeric
-1 tsp garam masala powder
-1 tsp chili powder
-2 tsp coconut sugar
-about 1.5 tsp kosher salt
-1 tbsp coriander
-1 tbsp cumin
-2 tbsp fresh squeezed lemon juice
-may need 1/2 cup water(optional)
1. First thing you want to do is get everything prepped.
2. Grab the cilantro, ginger, garlic, and Serrano's, toss all into a food processor and pulse until it forms a nice thick paste. If you do not have a food processor use a microplane, if you do not have a microplane just finely chop everything, works either way!
3. Finely chop the onion, if you didn't get puréed tomatoes, dump the can of tomatoes in a blender and purée them.
4. Drain most of the liquid from the garbanzo beans, and it's time to start cooking!
5. Warm up a pot to medium high heat, when the pot is hot, dump in the coconut oil as well as the chopped onions and ground cumin and about 1/4 tsp salt. Sauté for 5-10 until onion is tender.
6. Add the cilantro, ginger, garlic and Serrano paste, along with the chili powder, turmeric, and coriander. Mix it all up and sauté for about a minute more. (If mixture gets a little dry feel free to add some more coconut oil)
7. Add the puréed tomatoes, 2 cans of garbanzo beans and 1/2 tsp salt. Stir all together. You want the mixture to be not to thick, but soupy thick, we are going to cook it down a little to thicken up.
8. Higher heat, Bring to a boil, once boiling, lower heat to about a medium/ medium low and let it cook down a bit, about 15-25 minutes uncovered, until it's like a thick stew.
9. *Perfect time to make some rice, or veggies, whatever you would like on the side. Don't want a side? Thats cool, you can eat it like a stew.
10. Once you've cooked the Chana masala down for about 20-25 minutes it should be thick like a stew. Now is a perfect time to get your flavors right! Add more salt if you need it to be saltier, add more chili powder for more spice or add some coconut sugar to slightly cut the spice and give the Chana masala a nice sweetness.
11. Turn the heat off. Add the garam masala, and the lemon juice. Stir, and let cool a little before you serve.
12. Serve with a side of rice, or veggies. Top with some fresh cilantro and lemon wedge and enjoy! I hope you love this recipe! It's delicious and does the job! Thanks for joining me, And i hope you try it out!