Chana Punjabi Indian Chickpea Stew

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This go-to vegetarian entree is an oldie. for extra tang, drizzle with a little yogurt over the top. heather carlucci-rodriguez of the now closed restaurant lassi; from the ny times.

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Steps

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In a medium saucepan over medium-low heat , heat oil and add onion.

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Saute until translucent and soft , about 5 minutes.

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Add garlic , ginger and chili and saute until soft and fragrant , about 3 minutes.

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Add tomatoes and 1 / 4 cup water.

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Cover and cook until tomatoes are very soft , about 5 minutes , then remove from heat.

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Puree mixture in blender or food processor until smooth.

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Return to pan and place over medium heat.

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Add paprika , 1 teaspoon salt , coriander , garam masala , turmeric and lemon juice.

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Add chickpeas and bring to a boil , then reduce heat to low.

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Cover and simmer until sauce is thick and chickpeas are soft , about 45 minutes.

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Stir pan about every 10 minutes , adding water as needed to prevent burning.

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Stir in cilantro , adjust salt as needed and serve with cooked rice , if desired.

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Ingredients

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canola oil, onion, garlic, minced ginger, chili, tomatoes, paprika, salt, ground coriander, garam masala, turmeric, fresh lemon juice, chickpeas, cilantro, rice