Ripe Figs: Recipes and Stories From the Eastern Mediterrean

Yasmin Khan’s Chana Masala recipe from her piece in Whetstone Magazine: Volume 8

Image Credit: Matt Russell

Ingredients

(Serves 4)

• 3 Tbsp. vegetable oil

• 1 medium onion, finely chopped

• 1 tsp. coriander seeds

• 1 tsp. cumin seeds

• 4 garlic cloves, finely chopped

• 2" piece ginger, peeled, finely chopped

• 1 tsp. garam masala

• ¼ tsp. ground turmeric

• Pinch of cayenne pepper or crushed red pepper flakes

• 1 medium tomato, peeled, chopped

• 2 14.5-oz. cans chickpeas, rinsed

• 1 Tbsp. double-concentrated tomato paste

• salt, freshly ground pepper

• 1 tsp. cornstarch

• 2 Tbsp. extra-virgin olive oil

• Finely chopped cilantro (optional)

Instructions 

1. Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes.

2. Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.

3. Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes. Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes.

4. Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.

5. Top chana masala with cilantro and serve with rice and/or flatbread, salad and lime pickle.