Chana Masala

Ingredients for 4 servings:

• 500 g chickpeas, cooked
• 2 m.-sized onion(s)
• 3 tomatoes, or a can of peeled
• 1 chili pepper(s), green
• 3 cm ginger root
• 4 cloves garlic
• 1 tsp coriander, ground
• ½ tsp chili powder
• ½ tsp spice mix (Garam Masala)
• 1 tsp spice mix for Chana Masala
• 1 tsp fennel seeds
• 2 cloves
• 1 stalk(s) cinnamon
• 3 tsp coconut cream (Creamed Coconut)
• 1 tbsp salt
• 2 tbsp oil or ghee

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Chickpea spice

Chop the onions and tomatoes, press or grind the garlic, and chop or grate the ginger. Heat the oil in a shallow pan and briefly fry the fennel seeds. Add the onions and tomatoes and cook until cooked through. Now add the spices, garlic, and ginger. Be careful with the chili. Based on these quantities, the dish will be “Indian hot,” so you may need less chili. Simmer everything for another 5 minutes over medium heat, then stir in the creamed coconut. Then add the chickpeas and about 2 cups of water. Bring back to a boil and season with a little salt. When it has a nice, gravy consistency, it’s ready and tastes great with basmati rice or simply with bread.