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Ingredients

  • 1 tsp olive oil
  • 2 medium red onions, diced
  • 5 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 15-ounce can of whole tomatoes with their juices, chopped small
  • 2/3 cup water
  • 3 15oz cans chickpeas
  • 1/2 teaspoon salt

Directions

  1. Heat oil in a large pot on high heat.
  2. Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
  3. Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
  4. Add the water, chickpeas and salt.
  5. Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Channa Masala doesn’t stick to the bottom of the pot.

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