Chana Masala is an Indian chickpea and tomato curry. Simple to make and endlessly adaptable, it's a weeknight staple on our farm. We like to add a little young chard for a flash of green. Spinach works just as well, in a pinch.
Ingredients
- 1 bunch young chard, leaves and stems chopped
- 2 tbsp butter
- 3 cloves garlic, grated
- 1 2-inch piece of ginger, peeled and grated
- 1 medium onion, chopped
- 2 Bird’s Eye Chiles or jalapeños, chopped (or ¼ tsp cayenne pepper if chiles are out of season)
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp ground coriander
- ¾ tsp garam masala
- 1 tsp Kashmiri chile powder (paprika is a good (if slightly less hot) substitute and widely available)
- 4 Roma tomatoes, finely chopped (or 1 cup canned whole tomatoes, chopped)
- ¾ tsp salt, plus more to taste
- 3 cups cooked chickpeas
- 2 cups chicken or vegetable stock
- 2 tbsp chopped cilantro or mint
Preparation
- In a medium pot, warm the butter over medium heat. Stir in the garlic, ginger, and onion. Cook, stirring occasionally, until the onion softens, about 5-7 minutes. Stir in the green chiles or cayenne, cumin, turmeric, coriander, garam masala, and chile powder. Continue to cook, stirring rapidly, for another 30 seconds.
- Add the tomatoes and their juices, followed by the salt. Increase the heat to high and cook, stirring often, until the mixture thickens slightly, 5-7 minutes.
- Stir in the chickpeas and the stock. Bring to a boil, then reduce the heat to a simmer. Add the chard and cook for another 10 minutes, or until the chard is just wilted, stirring occasionally.
- Stir in the cilantro just before serving. Serve warm.
