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California Chana Masala

Sylvie Royston

Servings

3-4

Prep Time

5-10 minutes

Cook Time

25-30 minutes

"This chana masala is a lighter version of my mom’s classic recipe, full of flavor and perfect for eating outside on a warm spring or summer day."

Photo by Burlap & Barrel

Ingredients

  • 2 large shallots
  • ½ tsp New Harvest Turmeric
  • 1 tsp Wild Mountain Cumin
  • 1 tsp Buffalo Ginger
  • 1 tsp Purple Stripe Garlic
  • ¼ tsp ground Cloud Forest Cardamom
  • ¼ tsp Kashmiri Chili Powder
  • 2 Tbsp olive oil
  • 2 cans drained chickpeas
  • 1 tsp kosher salt
  • 1 Meyer lemon, zest and juice
  • 1 pint sungold tomatoes, halved
  • ½ can full-fat coconut milk

Directions

  1. Slice 2 large shallots, sauté with olive oil over low heat until light golden brown. Add spices and stir until fragrant, 2 min.

  2. Add 2 cans of drained chickpeas (no need to be completely dry) and salt, stir well. Cook over low heat for 5 min, stirring frequently. Add one pint halved sungold tomatoes and cook for another 2-3 min. Add the half-can of coconut milk and stir. Simmer until reduced into a curry, about 5-7 minutes, add lemon juice towards the end and stir, cook for 1-2 more minutes. Add lemon zest from whole Meyer lemon at the end, off heat.

  3. Serve with white rice and enjoy!
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