Chana Masala (or Chole Masala) is my favorite Indian dish. This one is Punjabi, and it is chickpeas simmered in a tomato based curry. I’ve tried many recipes for this dish, and this one by Sadhana Ginde is my favorite. I think I prefer it over any I’ve had at Indian restaurants too. Even though it is an ode to the ultimate nightshade, tomato, I’m including it because it is soooo good. If you do have an inflammatory response to nightshades (tomatoes, potatoes, eggplant, peppers), you may want to skip this recipe during the cleanse.
- 3 cups of soaked and cooked chickpeas/garbanzo beans
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3-4 large cloves of garlic, finely minced
- 1½” piece of ginger, peeled & finely minced
- 2-3 small Thai green chilies, finely chopped
- 2-3 tbsp tomato paste
- 1 tsp turmeric powder (haldi)
- 2 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder, to taste
- 2-3 tbsp red palm oil, or fat skimmed from bone broth
- freshly chopped cilantro leaves for garnish
In a large soup pot on medium high heat, add the fat.
When hot, add the onions and stir fry until lightly golden brown.
Now add the ginger, garlic & green chilies.
Stir fry for another minute or two and then add the spices (turmeric, ground cumin powder, ground coriander powder, garam masala, red chili powder & salt).
Stir until well combined, fry for a few more minutes and then add the tomatoes & tomato paste.
Keep stir frying until the tomatoes have complete broken down, this may take up to 6-8 minutes.
Now add the chickpeas, along with enough water to cover.
Bring to a gentle boil, cover and let simmer gently for 15-20 minutes.
Make any final adjustments to the seasonings, garnish with freshly chopped cilantro leaves
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