The inspiration for this dish is courtesy of Colin Koop. While I was on a trip to Regina, Colin suggested I visit Beer Brothers. That was some of the best advice I’ve ever taken. The beer selection was excellent and the bartender very knowledgeable. I was drinking a rather potent Trappist beer and she recommended a fantastic chana masala to go with it. The pairing was perfect and I absolutely had to come up with my own version of the dish. If you like heat, use a full Anaheim pepper or select a hotter variety.
Time: 45 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin coconut oil 2 teaspoons cumin seeds 4 cloves garlic – finely chopped or grated 2 teaspoons freshly grated ginger 1 large onion – finely chopped ½ Anaheim pepper – seeded and finely chopped 2 teaspoons garam masala 1 teaspoon ground coriander 1 teaspoon kosher salt 28-ounce can diced tomatoes 2 19-ounce cans chickpeas – rinsed and drained ¼ cup cilantro – chopped 1 tablespoon fresh lemon juicePreparation:
Place a large pot on medium heat and add the coconut oil.
When the oil is hot, add the cumin seeds, stirring often for one minute to toast.
Add the garlic, ginger, onion and pepper, stirring occasionally for five minutes.
Stir in the garam masala, coriander and salt. Cook for one minute.
Add the tomatoes and chickpeas, bringing heat to high until a simmer is reached. Reduce heat to maintain a simmer and cook, partially covered, stirring occasionally for thirty minutes.
Remove from heat then, stir in the cilantro and lemon juice. Serve immediately or reheat later.