Chana Marsala

I’m a huge fan of Indian food. Nothing says “dee-lish” like some saag paneer or garlic naan. Unfortunately, most conventional restaurant food is loaded with sugar. Here’s a way to satiate yourself with classic Indian flavors sans the sucrose/fructose trappings.

chana marsala

Chana Marsala

Serves 4

1 tbsp extra virgin olive oil
1 large sweet onion, small diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp ground cumin
2 tsp turmeric
1 tsp paprika
1 tsp ground coriander
1 tsp garam marsala
1/2 tsp curry powder*
1 tbsp lemon juice
2 cups tomatoes, chopped
1 cup stock
4 cups cooked chickpeas
sea salt, to taste

*Madras is the best

Heat a large pot over medium high heat. Add olive oil and onions. Saute for about 5 minutes, until softened. Add a pinch or two of salt, then add the garlic and ginger. Cook for another few minutes, until everything is very fragrant and begins to dissolve. If the pot gets too dry, add a bit of stock or water. Let it completely dissolve before continuing. In a small bowl, mix together cumin, turmeric, paprika, coriander, garam marsala and curry powder. Pour the spice mixture into the onion mixture. Reduce heat to medium and stir until combined. Add the lemon juice and stir some more. When the spices are incorporated, add the tomatoes and stock. Throw in the chickpeas and give a thorough mix-through. Cover and reduce heat to low. Cook for at least 20 minutes so that the sauce can thicken up. Finally, dip your spoon in there, give a taste and add salt as necessary. Enjoy with a big scoop of jasmine basmati rice.

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