1 small Thai bird chili, chopped or 1 jalapeño, seeded and chopped
2 large tomatoes, chopped or a 14-ounce can of diced tomatoes, drained
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Instructions
In a medium saucepan over medium-low heat, heat oil and add
onion. Sauté until translucent and soft, about 5 minutes. Add garlic,
ginger and chili, and sauté until soft and fragrant, about 3 minutes.
Add tomatoes and 1/4 cup water. Cover and cook until tomatoes
are very soft, about 5 minutes, then remove from heat.
Purée mixture in blender or food processor until smooth. Return to
pan and place over medium heat. Add paprika, 1 teaspoon salt,
coriander, the garam masala, turmeric and lemon juice. Add
chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, 45
minutes to 1 hour. Stir pan about every 10 minutes, adding water
as needed (up to 1 1/2 cups) to prevent burning. When ready to
serve, sauce should be thick. If necessary, uncover pan and allow
sauce to reduce for a few minutes, stirring frequently, until
desired consistency. Stir in cilantro, adjust salt as needed and
serve with cooked rice, if desired.
Serving
Suggestions
With Rice
Originally Submitted
4/9/2011
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