I love Indian food, so I wanted to try one of my favorite dishes my own way. Serves 6. 


Chana Masala:
3 Tbsp grape seed oil (sub olive oil)
1 white, finely diced (sub yellow onion)
1 Tbsp ground cumin
¾ tsp JF Universal Salt, more to taste (sub JF Spicy Salt
6 cloves of garlic, minced
2 Tbsp fresh ginger, minced
½ cup fresh cilantro, chopped
2-3 fresh green chilies, sliced with seeds
1 Tbsp ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 (28oz) can pureed tomatoes (sub finely diced tomatoes) 
2 (15oz) cans chickpeas, slightly drained
1 tsp garam masala
2-3 tsp coconut sugar
2 Tbsp lemon juice, plus more to taste


Garam Masala:
2 small dried red chilies
1 tsp black peppercorns (sub ½ tsp ground black pepper)
1 tsp cumin seeds (sub ½ tsp ground cumin)
1 tsp cardamom pods (sub ½ tsp ground cardamom)
½ tsp cloves (sub ¼ tsp ground cloves)
⅛ tsp nutmeg


Lemon juice
Cilantro, chopped


Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and ¼ tsp 
JF Universal Salt or JF Spicy Salt.


Add the garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions. Next add the ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry. Next add the pureed tomatoes and chickpeas and remaining ½ tsp of JF Universal Salt or JF Spicy Salt. If the mixture looks a little too thick, add up to 1 cup water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.


Increase the heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.


In the meantime, if you don’t have garam masala seasoning, make your own by adding all of the ingredients to a mortar and pestle or spice grinder and grind into a powder. Set aside.

When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt, chili powder, or coconut sugar to offset the heat of the chilies.

Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Enjoy as a stew on its own, it's also delicious with white or brown rice.

Recipe adapted from Minimalist Baker.