Dairy-Free Chana Masala (Chickpea Curry)

Ingredients

• 2 15-oz cans Chickpeas (canned)
• 1 medium Onion
• 1 14.5-oz can Tomatoes (diced)
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Chana Masala Powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• 1/2 tsp Aamchur (Dry Mango Powder)
• 2 tbsp Vegetable Oil
• 2 tbsp Cilantro
• 1/2 cup Water

Instructions

1. 1Open the 2 15-oz cans of chickpeas, drain them, and rinse them under cool water. Set aside.
2. 2Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 2 tbsp of vegetable oil. Once the oil is shimmering, add the 1 medium onion, which has been chopped into small pieces. Sauté the onion for 8-10 minutes, stirring occasionally, until it is golden brown and looks soft.
3. 3Add the 1 tbsp of ginger-garlic paste to the pot with the onions. Stir and cook for 1 minute more, until you can smell the ginger and garlic.
4. 4Add the 1 14.5-oz can of diced tomatoes, 2 tbsp of chana masala powder, 1/2 tsp of turmeric powder, and 1/4 tsp of red chili powder to the pot. Stir everything together and cook for 5-7 minutes, until the tomatoes have broken down and the mixture looks like a thick paste.
5. 5Add the drained and rinsed chickpeas to the pot. Stir well to coat the chickpeas with the spice mixture.
6. 6Pour in the 1/2 cup of water and add the 1/2 tsp of aamchur (dry mango powder). Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes. Stir occasionally to prevent sticking. The sauce should thicken and the flavors will meld together.
7. 7Remove the pot from the heat. Stir in the 2 tbsp of chopped cilantro.
8. 8Serve the chana masala hot. It is delicious with rice or naan.

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