Channa Masala

It's early April 2020—and that means one thing. We're all still self-isolating in our homes. Because of this, many people are cooking more and making fewer grocery runs.

I currently find myself with a pretty empty fridge, but I knew I could make an amazing channa masala with my pantry staples. I realize that not everyone will have specialty spices available to thembut chickpeas in a spiced tomato gravy over rice is going to taste delicious, no matter what you throw in there. Get creative, and happy home cooking! 

Needs: small onion, garlic, canned chickpeas, crushed tomatoes, spices, and rice. 
Optional: fresh cilantro, fresh ginger, or lemon/lime 

Directions: I sauteed a small onion and 2 cloves of garlic in some oil until brown and then added spices (see spice mix below!). I added a box of crushed tomatoes, salt, pepper, and cooked on low-medium heat until the gravy became a deep reddish-brown color. I took the sauce off of the heat and let cool for a few minutes. I then blended it up, adding water to thin. I then put the sauce back in the skillet and added 2 cans of chickpeas (drained and rinsed) and let simmer for 10 minutes. I finished it off with a pinch of amchur (mango) powderbut you can hit it with a little acidity from a lemon. I served it on top of basmati rice.
Garam masala ~2 Tbsp
Cumin ~1.5 Tbsp
Paprika ~2 tsp
Garlic powder ~1.5 tsp
Chili powder ~1 tsp
Coriander ~1 Tbsp