Like many Indian dishes, Chana Masala is naturally gluten free. The moment I first tasted this wonderfully aromatic blend of spices and chick peas I was hooked. I make this regularly. It's wonderful right off the stove and only improves with a little time in the fridge. So make lots!
I first discovered this dish in my "Spilling the Beans" cookbook by Julie Van Rosendaal and Sue Duncan. It doesn't need any conversion to make it gluten free but I've added my own little twist to simplify a bit. The list of spices may seem a little intimidating but they are all good to have in your spice rack anyway. Especially since you're going to get hooked on this and make it often. From there you'll probably want to take on more Indian cuisine.
The recipe calls for 1 chilli pepper. You can use jalapeno. I use 2 or 3 dried chillies because they keep well so I can just have them on hand. Soak in water for about 15 min then chop.
Oil for cooking
1 onion chopped
1- 3 chili peppers seeded and chopped
1 tbsp grated fresh ginger or 1/2 tsp ground
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp kosher salt
1/4 tsp tumeric
1 can diced tomatoes
1/4 cup chopped fresh cilantro (optional)
1 cup chicken, beef or vegetable stock, or water
1 19oz cans of chickpeas, rinsed and drained.
Heat oil in a large skillet and saute onion. Then add garlic, ginger (if using fresh) and peppers.
Meanwhile mix the spices in a small bowl: paprika, cumin, coriander, garam masala, salt, tumeric, ground ginger if using.
Add the spices to the skillet. Stir and cook for a few minutes. As the oils in the spices are released, this will smell amazing!
Add the tomatoes, chickpeas and cilantro. Stir and bring to a boil. You may or may not need extra liquid. If so add some or all of the stock or water.
Simmer on the stovetop for about 30 min. Serve over rice or boiled potatoes.
If like me you're not a big cilantro fan, you can substitute parsley or spinach. I like the spinach.