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Chana Masala

Servings
Regular price
$6.00 CAD
Regular price
Sale price
$6.00 CAD

This kit includes the basic ingredients for channa masala - stewed chickpeas cooked in a spicy tomato sauce. The kit comes with two spice packs, dried chickpeas, and instructions on how to make the dish. Add your own onion, garlic, ginger and tomatoes and you’ll have a complete meal. Eat alongside rice, puris, or naan.

 

Recipe for 2 Servings:

Ingredients:
Neutral Oil
1/2 medium onion chopped
1 cup crushed tomatoes
1/2 in ginger mince
2-3 cloves garlic minced
Salt to taste

Directions: Soak chickpeas overnight in hot water. The next day, drain and combine with twice as much water and salt to taste. Simmer in a pot for at least an hour or use a pressure cooker to cook chickpeas until tender. Drain.

In a pan, heat 1 tbls olive oil. Add spice pack 1. When the spices sizzle, add onion and cook until soft. Add crushed tomatoes, ginger, garlic, spice pack 2, and salt to taste. When you can smell the garlic, add chickpeas and 2 cups water. Cover and let cook until gravy thickens, about 10 – 15 minutes. Serve with puris or on top of rice.

Recipe for 4 Servings:

Ingredients:
Neutral Oil
3-4 cloves garlic minced
1 medium onion chopped
3/4 in ginger minced
1 1/2 cups crushed or fresh tomatoes
Salt to taste

Directions: Soak chickpeas overnight in hot water. The next day, drain and combine with twice as much water and salt to taste. Simmer in a pot for at least an hour or use a pressure cooker to cook chickpeas until tender. Drain.
In a pan, heat 1 tbls olive oil. Add spice pack 1 to the pan. When the spices sizzle, add onion. Cook until soft. Add tomatoes,ginger minced, garlic spice pack 2, and salt to taste. When you can smell the garlic, add chickpeas and 3-4 cups water. Cover and let cook until gravy thickens, about 10 – 15 minutes.

Recipe for 6 Servings:

Ingredients:
Neutral Oil
1 large onion chopped
1.5 cups crushed tomatoes
1.5 inch ginger minced
4-5 cloves garlic
Salt to Taste


Directions: Soak chickpeas overnight in hot water. The next day, drain and combine with twice as much water and salt to taste. Simmer in a pot for at least an hour or use a pressure cooker to cook chickpeas until tender. Drain.
In a pan, heat 1 tbls olive oil. Add spice pack 1 to the pan. When the spices sizzle, add onion. Cook until soft. Add crushed tomatoes, ginger, garlic, spice pack 2, and salt to taste. When you can smell the garlic, add chickpeas and 7-8 cups water. Cover and let cook until gravy thickens, about 10 – 15 minutes.