North Indian Chana Masala
  • Chickpeas - rinsed and drained 2 14.5oz cans
  • yellow onion - small dice 1 small
  • small dice 2 carrots
  • diced tomatoes 1 14.5oz can
  • garlic- minced 2 cloves
  • garam masala 1 tsp
  • ground cumin 1 tsp
  • ground turmeric 1/2 tsp
  • ground fennel seeds 1/4 tsp
  • Olive oil 3-4 Tbsp
  • Water 3 Tbsp
  • Salt and Pepper To taste
  • Cilantro leaves for garnish Optional
  1. Heat olive oil about 3-4 tablespoons over medium heat. Add the onions and a pinch of salt. Let them cook for about 1 minutes.
  2. Add the garam masala, ground fennel and half of the turmeric. Stir and let this become fragrant.
  3. Then add the carrots if using, and let this cook for 1-2 minutes.
  4. Then add the chickpeas and tomato. Season well with salt and pepper, and at this point add the ground cumin and the remaining turmeric. You may want to add more spices but wait until the dish has cooked.
  5. Add 3 tablespoons of water, bring this to a simmer, lower the temperature to low and cover the pan. Let this cook for 20 minutes. Check on this occasionally and stir. If it is sticking to the bottom of the pan add more water.
  6. Once the chana masala is cooked, adjust the seasoning if necessary and serve hot with the rice.
  7. Garnish with fresh cilantro if you'd like.
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