Make chana masala your new weeknight dinner hero

America's Test Kitchen, Tribune Content Agency on Dec 2, 2020

3 tablespoons vegetable oil

1 (14.5-ounce) can whole peeled tomatoes

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon fennel seeds

2 (15-ounce) cans chickpeas, undrained

1 1/2 teaspoons garam masala

1/2 teaspoon table salt

Lime wedges

1. Chop three-quarters of an onion coarse; reserve the remaining quarter for garnish. Cut cilantro stems into 1-inch lengths. Process chopped onion, cilantro stems, ginger, garlic and half of the serranos in a food processor until finely chopped, scraping down the sides of the bowl as necessary, about 20 seconds. Combine the onion mixture and oil in large saucepan. Cook over medium-high heat, stirring frequently, until the onion is fully softened and beginning to stick to saucepan, 5 to 7 minutes.

2. While the onion mixture cooks, process tomatoes and their juice in the now-empty food processor until smooth, about 30 seconds. Add paprika, cumin, turmeric and fennel seeds to the onion mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir in chickpeas and their liquid and processed tomatoes and bring to boil. Adjust heat to maintain the simmer, then cover and simmer for 15 minutes. While mixture cooks, chop reserved onion fine.

3. Stir garam masala and salt into the chickpea mixture and continue to cook, uncovered and stirring occasionally, until the chickpeas are softened and sauce is thickened, 8 to 12 minutes longer. Season with salt to taste. Transfer to a wide, shallow serving bowl. Sprinkle with chopped onion, remaining serranos and cilantro leaves and serve, passing lime wedges separately.

Recipe notes: Because the sodium contents of canned chickpeas and tomatoes vary, we include only a small amount of salt in this recipe; season with additional salt at the end of cooking if needed. If you prefer a spicier dish, leave the seeds in the serrano chiles.

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