Golden Chana Masala
Golden Chana Masala is a vibrant and flavorful dish that brings together the earthy taste of chickpeas and a medley of aromatic spices. This recipe is perfect for those who appreciate a warm, satisfying meal that is both nourishing and quick to prepare. With its rich blend of spices and fresh ingredients, Golden Chana Masala is not just food; it’s an experience that warms the heart and delights the palate.
Why This Recipe Works
This Golden Chana Masala recipe stands out because it balances flavors and textures beautifully. The roasted spices add a depth of flavor, while the fresh herbs and tomatoes contribute brightness. Using cooked chickpeas ensures a creamy texture that pairs perfectly with the spices. The addition of lemon juice at the end brightens up the dish, making it a delightful option for any meal.
What You’ll Need
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoon refined/unscented coconut oil
- 1 cooking onion, fine dice
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 clove garlic, minced
- 1 inch piece of fresh ginger, peeled and minced
- 1 small fresh chili, seeded and minced
- 1 strip of lemon peel, white pith and all, minced
- 1 tablespoon tomato paste
- 1 ½ cups diced fresh yellow tomatoes
- ½ cup vegetable stock
- 2 cups cooked chickpeas
- Sea salt and ground black pepper, to taste
- 2 tablespoons lemon juice
- Chopped cilantro, for serving
- Warm brown rice or flatbread, for serving
Essential Tools for Success
- Skillet or Dutch oven: Ideal for sautéing and simmering your chana masala.
- Wooden spoon: Perfect for stirring ingredients without scratching your cookware.
- Measuring spoons: Essential for accurate ingredient measurements.
- Sharp knife: Necessary for chopping vegetables efficiently.
Golden Chana Masala — Do This Next
Step 1: Toast the Spices
Begin by toasting the cumin and coriander seeds in a dry skillet over medium heat. Stir them frequently for about 2-3 minutes, or until they become fragrant. This step enhances their flavors, making them come alive in your dish.
Step 2: Sauté the Aromatics
In the same skillet, add the refined coconut oil and let it melt. Once hot, add the fine dice onion. Sauté for 5-7 minutes until the onion is soft and translucent. The sweetness of the onion will start to develop, creating a wonderful base for your chana masala.
Step 3: Add Ground Spices and Aromatics
Stir in the ground turmeric, curry powder, minced garlic, ginger, and chili. Sauté for an additional 2 minutes, allowing the spices to bloom and infuse the oil with their rich flavors.
Step 4: Incorporate Tomatoes and Stock
Add the minced lemon peel, tomato paste, and diced yellow tomatoes to the skillet. Stir everything to combine and let it cook for about 5 minutes until the tomatoes soften. Pour in the vegetable stock and bring the mixture to a simmer.
Step 5: Add Chickpeas
Next, fold in the cooked chickpeas, ensuring they are well-coated with the flavorful sauce. Simmer the mixture for about 10 minutes, allowing the flavors to meld beautifully. If the sauce becomes too thick, add a splash more vegetable stock.
Step 6: Season to Taste
Taste the chana masala and season with sea salt and ground black pepper as needed. The seasoning will enhance the overall flavor of the dish.
Step 7: Finish with Lemon Juice and Cilantro
Just before serving, stir in the lemon juice, which will brighten the flavors. Garnish with freshly chopped cilantro for a fresh burst of flavor and color.
Nutrition-Minded Tweaks
- Add leafy greens: Incorporate spinach or kale for added nutrients and a pop of color.
- Use quinoa: Swap out brown rice for quinoa for a protein boost and gluten-free option.
- Reduce oil: Use less coconut oil or replace it with vegetable broth for a lighter dish.
- Spice it up: Add more chilies or a pinch of cayenne for an extra kick!
Troubleshooting Tips
- Too salty: If your dish turns out too salty, try adding a few slices of potato. It will absorb some of the salt.
- Too thick: If the consistency is thicker than desired, simply add more vegetable stock or water to loosen it up.
- Spices overpowering: Balance strong spices by adding a touch of sweetener like brown sugar or coconut sugar.
- Chickpeas not tender: Ensure your chickpeas are fully cooked. If using canned, rinse them well before adding to the dish.
Shelf Life & Storage
Golden Chana Masala can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the dish in freezer-safe containers for up to 3 months. When ready to enjoy, simply thaw and reheat on the stovetop or microwave.
Frequently Asked Questions
Can I use dried chickpeas instead of cooked ones?
Yes, you can use dried chickpeas, but they will need to be soaked and cooked beforehand. This process may take several hours, so plan accordingly!
What can I serve with Golden Chana Masala?
This dish pairs wonderfully with warm brown rice, flatbreads like naan or roti, or even a simple side salad to add freshness.
Can I make this recipe vegan?
Absolutely! All ingredients in this Golden Chana Masala are vegan-friendly, making it a perfect choice for plant-based diets.
Is this dish gluten-free?
Yes, Golden Chana Masala is naturally gluten-free, making it suitable for those with gluten sensitivities.
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Time to Try It
Now that you have the recipe for Golden Chana Masala, it’s time to roll up your sleeves and start cooking! This dish not only fills your belly but also fills your home with a delightful aroma that will have everyone gathering at the table. Enjoy the experience of cooking and savor the rich flavors of this delightful dish that’s sure to become a favorite in your household. Happy cooking!
Golden Chana Masala
Ingredients
Equipment
Method
- Begin by toasting the cumin and coriander seeds in a dry skillet over medium heat for about 2-3 minutes, or until fragrant.
- In the same skillet, add the refined coconut oil and let it melt. Once hot, add the fine dice onion and sauté for 5-7 minutes until soft and translucent.
- Stir in the ground turmeric, curry powder, minced garlic, ginger, and chili. Sauté for an additional 2 minutes.
- Add the minced lemon peel, tomato paste, and diced yellow tomatoes to the skillet. Cook for about 5 minutes until the tomatoes soften, then pour in the vegetable stock and bring to a simmer.
- Fold in the cooked chickpeas, simmer for about 10 minutes. Add more vegetable stock if the sauce is too thick.
- Taste and season with sea salt and ground black pepper as needed.
- Stir in the lemon juice just before serving, and garnish with chopped cilantro.
Notes
- For a nutrient boost, add leafy greens like spinach or kale.
- Swap brown rice for quinoa for a gluten-free option.
- To lighten the dish, reduce the coconut oil or use vegetable broth.
