Easy pantry chana masala
Adam Ragusea · ♥ 42.8K likes · 1.7M views · 11 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can diced chilies
- 1 can canned tomato product
- 1 tsp ground ginger
- olive oil
Heat some oil in a little saucepan and fry a heaped tablespoon of garam masala until fragrant.
Easy version: frying the garam masala
- 1 tbsp store-bought garam masala
- 1 tsp garlic powder
- 1 tsp onion powder
Add the canned diced chilies, the canned tomatoes, a big teaspoon each of garlic and onion powder, and ground ginger.
- 2 can chickpeas
- water
Drain two cans of chickpeas and add with enough water to cover; no salt yet, as the canned products are salty.
Simmer, stirring now and then, 20 to 30 minutes until the liquid thickens as the chickpea starch gelatinizes.
- salt
- rice vinegar
- fresh coriander leaves
- rice
Taste a chickpea, not just the gravy; add salt and a splash of rice vinegar, stir in coriander leaves and serve over rice.