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CHANAMASALA_301

Chana Masala

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Servings

4 Servings

Ingredients

  • 2 onions chopped
  • 3 plum tomatoes chopped
  • 2 1-inch pieces fresh ginger, peeled and chopped 
  • 10 garlic cloves chopped
  • 2 serrano peppers sliced, with or without seeds
  • 5 tablespoons extra-virgin olive oil 
  • 6 whole bay leaves
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander 
  • 3 teaspoons garam masala
  • 1½ teaspoons turmeric 
  • Kosher salt
  • 2 pounds cooked chickpeas or 2 (14-ounce) cans of chickpeas, drained
  • Red snapper pan-seared (see note)
  • ¼  cup chopped cilantro or mint

Instructions

  • Place onions, tomatoes, ginger, garlic, and peppers in a food processor or blender on low speed.
  • In a sauce pan heat oil, add bay leaves, and cook until aromatic. Add blended ingredients. Bring to a simmer, then add bay leaves, spices, and chickpeas. Cook for 40 minutes, adding water as needed so it maintains the consistency of nicely stewed chickpeas.
  • Serve over seared red snapper, garnished with cilantro or mint.
  • Note: For Seared Red Snapper, dust 4 red snapper fillets with 2 tablespoons corn starch, 1 tea- spoon salt, and a pinch of freshly ground black pepper. Heat a non-stick frying pan or cast iron skillet on high. Add 1 tablespoon canola oil. Place fish skin-side down and sear for 3 to 4 minutes. Using a fish spatula, flip fish over and cook 2 to 3 minutes more. Serve immediately.