Channa Masala

Two years ago I spontaneously made the decision to create cheffinwithzach, a food Instagram that would help entertain myself in the boring days of the quarantine. Fast forward to today and cooking has evolved into my passion. For those of you who’ve been following me on this journey, thank you from the bottom of my heart. The first dish I ever posted was channa masala, an Indian chickpea curry. This dish will forever hold a special place for me.

Recipe

Serves 4-5

Curry Paste

• 3 tbsp tomato paste
• 2 tbsp miso
• 9 cloves garlic
• 3-inch knob of ginger
• 1/4 c water
• 1 tbsp coriander
• 1 tbsp cumin
• 1 tbsp garam masala
• 1/2 tbsp turmeric
• 1 tbsp paprika
• 1 tbsp cayenne powder

1. Finely mince garlic and ginger. Add to a blender with the rest of the ingredients until a homogeneous paste forms.

Channa Masala

• 4 cans 14 oz. chickpeas
• 2 medium red onions, diced
• 3 c tomato, diced
• 1 c chopped cilantro
• Salt and pepper to taste
• Curry paste from above

1. Heat a generous amount of oil in pot/pan over med high heat. Once ripping hot, add onions. Salt the onions and cook until golden brown.
2. Once onions are golden brown, lower heat to medium and add curry paste. Cook down for 3 minutes. If the mixture starts to get close to burning and begins sticking, slowly add water and continue stirring.
3. Add tomatoes, stir. Cook for a minute, add a 1/2 c of water, and cook until tomatoes are broken down.
4. Turn heat to med low. Add chickpeas and cook down for 30 minutes.
5. Season to taste with salt, add cilantro.