California Chana Masala
Servings
3-4
Prep Time
5-10 minutes
Cook Time
25-30 minutes
"This chana masala is a lighter version of my mom’s classic recipe, full of flavor and perfect for eating outside on a warm spring or summer day."
Author:Sylvie Royston
Ingredients
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2 large shallots
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½ tsp New Harvest Turmeric
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1 tsp Wild Mountain Cumin
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1 tsp Buffalo Ginger
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1 tsp Purple Stripe Garlic
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¼ tsp ground Cloud Forest Cardamom
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¼ tsp Kashmiri Chili Powder
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2 Tbsp olive oil
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2 cans drained chickpeas
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1 tsp kosher salt
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1 Meyer lemon, zest and juice
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1 pint sungold tomatoes, halved
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½ can full-fat coconut milk
Directions
Slice 2 large shallots, sauté with olive oil over low heat until light golden brown. Add spices and stir until fragrant, 2 min.
Add 2 cans of drained chickpeas (no need to be completely dry) and salt, stir well. Cook over low heat for 5 min, stirring frequently. Add one pint halved sungold tomatoes and cook for another 2-3 min. Add the half-can of coconut milk and stir. Simmer until reduced into a curry, about 5-7 minutes, add lemon juice towards the end and stir, cook for 1-2 more minutes. Add lemon zest from whole Meyer lemon at the end, off heat.
Serve with white rice and enjoy!
Supermarket
Fair Trade