The Spice Collective
Servings:
4
Prep time:
00:10
Cook time:
00:40
A saucy, spiced chickpea and tomato stew/curry! A great vegetarian, high protein dish!
Ingredients
- 30oz canned garbanzo beans or 1 cup dried garbanzo beans soaked overnight in 2 cups of water
- 1 tbsp oil
- 1 large white onion, finely chopped
- 4 roma tomatoes, diced or 14.5oz can of diced tomatoes, drained
- 1 tbsp ginger, grated
- 2 tbsp garlic, minced
- 1 tsp salt, more to taste
- 3 tbsp Chana Masala spice blend by The Spice Collective
- ½ cup water (1 cup water if using canned chickpeas)
- ⅓ cup cilantro, chopped
Instructions
- If using dried garbanzo beans, soak overnight in cold water, drain and rinse. Using a pressure cooker, cook garbanzo beans for 6-7 whistles. If using canned garbanzo beans, drain, rinse, and set aside.
- Heat oil in a deep pan or pot on medium heat, add onions and saute until translucent, about 5-7 minutes.
- Stir in garlic and ginger, cook and stir until fragrant, about 2 minutes. Add tomatoes, stir and cook until tomatoes break down, about 10 minutes.
- Add salt and the Chana Masala spice blend and stir to incorporate spices, add a few tablespoons of water if mixture starts to stick to the bottom of the pan. Continue cooking, stirring frequently for about 5 minutes.
- Add in the garbanzo beans and simmer on medium heat for 15 minutes to allow the garbanzo beans to take on the spices, allow for the excess water to burn off, and for the gravy to thicken.
- Top with cilantro leaves, serve with diced red onion and your favorite naan or basmati rice
Tips
Check out our Instant Pot version of this recipe here
