by Chef Randy
This vegan and glutenfree dish is a favorite of my friend Brandy. It is a savory dish of cooked garbanzo beans (chickpeas), onion, garlic, bay leaves and various Indian spices. It gets its heat from small red chilies and although I only use one chili in this recipe, you can add more if you like it hotter.
2 tablespoons coconut oil
1 medium yellow onion (chopped fine)
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
2 bay leaves
1 dried red chili (break in half)
1 cinnamon stick (break in half)
1 pinch asafetida
1 clove garlic (minced)
2 plum tomatoes (chopped)
2 15-ounce cans chickpeas (rinsed and drained)
1 tablespoon fresh ginger (grated)
1 cup vegetable broth * Salt to taste
1 teaspoon garam masala
½ cup cilantro (chopped for garnish)
Heat coconut oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Stir in the coriander, cumin, turmeric, bay leaves, chili, cinnamon, asafetida, and garlic. Cook until fragrant, about 1 minute more.
Add the tomatoes and cook until almost dry, about 2 minutes. Add the chickpeas, ginger, broth, and a pinch of salt. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld and a thick sauce forms, about 15 minutes.
Remove and discard the bay leaves, chili, and cinnamon stick. Stir in the garam masala. Garnish with cilantro and serve with a side of rice.
* I don’t care for dry chana masala. If you like it on the dry side, reduce the broth to ½ cup