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Chana Chaat Masala
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Chana Chaat Masala
This recipe uses our Chaat Masala as the base flavor for this traditional Indian chickpea dish. This is a great weeknight meal that can be served with rice or naan and is even better as leftovers.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 cans of chickpeas drained and rinsed
- 1 large can of tomato puree (about 29 ounces)
- 1 onion-diced
- 3 cloves of garlic-chopped fine
- 1–2 inch piece of ginger-chopped fine
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1/2 tsp cayenne (add more or less depending how hot you want it)
- 2 tbsp cooking oil
- 1 tsp ground black pepper
- 1 tsp salt
- 1–1.5 tsp chaat masala
- 2 tbsp butter or ghee (optional)
Instructions
- Heat a large pot or dutch oven on medium heat
- Add oil and saute onion until translucent (5-10 minutes)
- Add garlic and ginger and continue to saute for 1 minute
- Add cumin, coriander, turmeric, cayenne, salt and pepper
- Stir to combine and gently roast spices being careful not to burn them (15-30 seconds)
- Add tomatoes and continue to stir and deglaze the pan
- Add chickpeas
- Allow to come to a simmer, cover and allow to simmer for 30 minutes
- Uncover and stir in Chaat Masala and allow to to reduce to your desired consistency
- Remove from heat and add butter if you are using it
- Garnish with fresh cilantro, chopped chilies, onions or what ever you enjoy
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