The Diversity and Inclusion Committee delivers something “New and Tasty” for our ongoing initiative!  We’re pleased to feature our March recipe submitted by committee member, Dr. Sheela Kudchadker. 

Chana (Garbanzo)MasalCurry/Stew

INGREDIENTS 

• 3 Tbsp coconut, or avocado oil (or any neutral oil)
• 1 medium white or yellow onion, finely diced
• 1 Tbsp ground cumin
• 3/4 tsp sea salt (divided // plus more to taste)
• 6 cloves garlic, minced (6 cloves = ~3 Tbsp)
• 2 Tbsp fresh ginger, minced
• 1/2 cup fresh cilantro, chopped
• 2-3 fresh green chilies*, sliced with seeds (serrano peppers // adjust to your preference)
• 1 Tbsp ground coriander
• 1 tsp chili powder 
• 1 tsp ground turmeric
• 1 (28-ounce) can crushed, or finely diced tomatoes 
• 2 (15-ounce) cans chickpeas, slightly drained
• 1 tsp garam masala 
• 2-3 tsp  sugar
• 2 Tbsp lemon juice

INSTRUCTIONS

• Heat a large pot over medium heat. Add oil, onion, cumin, and 1/4 tsp salt
• Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or, just finely mince.) Then, add to the pan with the onions.
• Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
• Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp). Add up to 1 cup water, if the mixture appears too thick. Goal is to achieve a semi-thick soup consistency at this point.
• Increase heat to medium high until it reaches a rolling simmer, then reduce to low heat and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
• When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt as needed, chili powder for heat, or a bit of sugar for sweetness/ offset the heat of the chilies.
• Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice.