This recipe is composted mostly of simple pantry ingredients that I almost always have on hand. It comes together quickly and is a real hearty comfort food. Savory spices, creamy coconut milk and umami tang from the tomatoes. What’s not to love? I have added zucchini, because everyone needs another use for zucchini when it’s in season, and it goes so well.
Chana Masala with Zucchini
February 16, 2019
: 4-6
: 10 min
: 30 min
: 40 min
: easy
Ingredients
- 2 Tablespoons oil, ghee, lard or butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon tumeric
- 1/8 teaspoon cinnamon
- 2 teaspoons sweet paprika
- 1/4 teaspoon cayenne
- 1 Tablespoon coriander
- 1-1/2 teaspoon ground ginger
- 1 medium zucchini, halved and chopped into half-rounds
- 2-3 cups tomatoes, peeled and chopped
- 2 15oz cans of chickpeas
- 1 can (16oz) thick coconut milk
Directions
- Step 1 Heat fat in a wide saute pan over medium-low heat. Add onions and garlic, and cook until beginning to soften, about 2 minutes. Add spices and cook, stirring frequently, for another two minutes
- Step 2 Add tomato, chickpeas and zucchini. The tomatoes should release enough water to free any spices stuck to the bottom of the pan. If not, just add a little water
- Step 3 Bring to a simmer, reduce heat, cover and cook for 10 minutes or until the vegetables are the desired texture. Stir in coconut milk and allow to cook for another 2 minutes
- Step 4 Salt and pepper to taste
- Step 5 Serve over basmati rice or couscous
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