Chana Masala -

An ode to my incredible journey to India - a traditional dish from Rishikesh, I bring you my version of CHANA MASALA. This dish is rich in flavor, aroma, and above all - love! It takes a little time to wrap your head around the spices to add in, but the recipe itself is very simple to execute! This will fill your home with wonderful smells of a place I called home the past 2 months during my stay in India for my Yoga Training (August and September 2015).  The flavors of this vegetarian dish brings a warm smile to my heart, and I hope to bring the same to your dinner table too! Namaste.

INGREDIENTS

• 2 Tbsp coconut oil or olive oil

• 2 tsp cumin (or more if you like the cumin flavor)

• 1 yellow onion, chopped

• 5 cloves garlic, minced

• 3" piece fresh ginger, peeled and chopped

• 1 Spicy pepper (Serrano or similar variety)  

• 3 tsp garam masala

• 2 tsp coriander

• 1 tsp turmeric

• 1/2-1 tsp sea salt

• 1/2 tsp nutmeg

• 1/4 tsp cayenne pepper (more if you like spice!)

• 4-6 Large Tomatoes, Chopped roughly (or 1 can of whole tomatoes)

• 2 cans chickpeas

• Lemon Wedges to garnish (optional)

• Cilantro to garnish (optional)

DIRECTIONS

1. Use a large stock pot to pour oil into over medium heat. Saute onion, cumin, garlic, and pepper for 3-5 minutes. Stir in garam masala, coriander, turmeric, salt, nutmeg and cayenne and cook for 2 more minutes.

Add the tomatoes and use a wooden spoon to break the tomatoes apart.  You can either stop here, for a really chunky sauce, or break it apart (Scoop half the mixture out, and use an immersion hand blender, or a standing blender to blend the tomato spice mixture.  Once done blending, combine the chunky mixture and the blended mixture together and return to the stovetop.)

Raise the heat to medium-high and add the chickpeas.  Bring to a simmer and cook for 10 minutes (or longer) to allow the flavors to fully develop. 

Serve over basmati rice ot cauliflower rice or serve on its own garnished with optional lemon or cilantro.  

*Tip: For extra creaminess, you can add some coconut milk!

Now for some photos to share of my cooking class... I think I got it pretty close! =)