Chana Masala
By: Chef Cindy Gilbert
Made With:
This hearty North Indian dish brings together tender chickpeas simmered in a fragrant tomato-based sauce infused with a vibrant blend of the finest McCormick Gourmet™ Collection spices. Enjoy this undeniably aromatic and comforting dish with basmati rice and a garnish of fresh cilantro.
This hearty North Indian dish brings together tender chickpeas simmered in a fragrant tomato-based sauce infused with a vibrant blend of the finest McCormick Gourmet™ Collection spices. Enjoy this undeniably aromatic and comforting dish with basmati rice and a garnish of fresh cilantro.
Key products
Instructions
Instructions
- Rinse chickpeas well. Place in large bowl. Add enough water to cover by at least 2 inches. Cover with plastic wrap and soak at least 8 hours or up to 24 hours. Drain well. (You should have about 3 cups hydrated chickpeas.) Set aside.
- Heat ghee in large saucepan on medium-high heat. Add onion; cook and stir 4 to 5 minutes or until tender. Stir in garlic; sauté until fragrant. Add coriander, ginger, cumin, salt, turmeric and cayenne. Cook and stir 30 seconds until fragrant. Stir in chickpeas,stock, diced tomatoes and tomato sauce; cook 5 minutes, stirring frequently.
- Cover; reduce heat to low. Simmer about 1 hour 30 minutes or until chickpeas are tender, stirring occasionally and adding additional stock, 1/4-cup at a time, if sauce begins to appear too thick.
- Once chickpeas are tender, stir in heavy cream. Simmer 5 minutes or until heated through. Serve in bowls with basmati rice on the side, as well as warm naan. Garnish with fresh cilantro leaves.
