Chana Masala with Ginger and Lime

Name: Chana Masala with Ginger and Lime
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 3 cup cooked chickpeas, drained; 3 tbsp ghee or vegetable oil; 1 tsp cumin seeds; 2 yellow onions, finely diced; 5 garlic cloves, minced; 2 tbsp fresh ginger, grated; 400 g crushed tomatoes; 1 tbsp tomato paste; 2 tsp ground coriander; 1 tsp amchur (dried mango powder); 1 tsp garam masala; 1 cup vegetable stock; 1 lime; 3 tbsp fresh cilantro, chopped

Hearty chickpeas braised in a tangy tomato-onion masala brightened with lime and fresh ginger: a robust vegan supper.

Time: 50 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

10 steps · tick them off as you cook

Heat 3 tbsp ghee (or oil for vegan) in a Dutch oven over medium heat until shimmering.
Add cumin seeds and toast 30 seconds until fragrant and popping.
Stir in finely diced onions with a pinch of salt. Cook 8-10 minutes, stirring often, until deeply caramelized to a mahogany brown.
8-10 minutes
Add minced garlic and grated ginger; cook 1 minute until aromatic.
1 minute
Stir in ground coriander, cumin, turmeric, paprika and 1 tsp amchur (dried mango powder). Toast 30 seconds.
Add tomato paste and crushed tomatoes. Simmer 6-8 minutes until the oil beads at the edges and the sauce darkens.
6-8 minutes
Add drained chickpeas, 1 cup vegetable stock, and 1 tsp salt. Bring to a gentle simmer.
Braise uncovered 15-20 minutes, mashing a few chickpeas against the pot to thicken the gravy.
15-20 minutes
Sprinkle in garam masala and the juice of 1 lime. Taste and adjust salt.
Garnish with slivered ginger, cilantro and a final squeeze of lime.