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Celiac.com 11/24/2023 – Bursting with the nice and cozy and sturdy flavors of chickpeas in a tantalizing mix of spices, this gluten-free rendition of the basic Chana Masala is a celebration of each style and dietary inclusivity. Chickpeas are simmered in a aromatic tomato-based sauce infused with ginger, garlic, and an array of spices, create a hearty and satisfying expertise in your palate. Whether or not you are adhering to a gluten-free way of life or just craving a comforting bowl of Indian goodness, this Gluten-Free Chana Masala is an invite to relish the enjoyment of genuine flavors.

Components:

4 servings

1 giant purple onion; plus extra thinly sliced for serving, as desired

2 plum tomatoes

2 15-ounce cans chickpeas (don’t drain)

3 tablespoon vegetable oil

1 teaspoon cumin seeds

6 garlic cloves, finely grated

1 1″ piece ginger, peeled, finely grated

2 teaspoon gluten-free garam masala

2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt

1 teaspoon floor coriander

½ teaspoon amchur (dry mango powder)

½ teaspoon floor gluten-free turmeric

½ teaspoon Kashmiri or different purple chile powder

⅛ teaspoon floor cinnamon

Juice of ½ lime

¼ cup chopped cilantro, plus leaves with tender stems for serving

2 tablespoon unsalted butter

Steamed rice, gluten-free naan, or crusty gluten-free bread

Step 1
Grate 1 giant purple onion on the big holes of a field grater; put aside. Reduce ends off 2 plum tomatoes and grate flesh right down to skins; discard skins. Put aside individually.

Step 2
Convey two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; prepare dinner, stirring often, till chickpeas swell barely and are a bit lighter in shade, 10–quarter-hour. Take away from warmth.

Step 3
In the meantime, warmth 3 tablespoon vegetable oil in a big skillet over medium. Prepare dinner 1 teaspoon cumin seeds, swirling pan, till seeds begin to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1″ piece ginger, peeled, finely grated, and reserved grated purple onion. Prepare dinner, stirring usually, till a lot of the water has evaporated, 7–9 minutes.

Step 4
Add reserved grated tomatoes to skillet and prepare dinner, stirring, 1 minute. Add 2 teaspoon garam masala, 2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt, 1 teaspoon floor coriander, ½ teaspoon amchur (dry mango powder), ½ teaspoon floor turmeric, ½ teaspoon Kashmiri or different purple chile powder, and ⅛ teaspoon floor cinnamon. Prepare dinner, stirring, till aromatic and shade deepens barely, about 2 minutes.

Step 5
Add chickpeas with their liquid to pan, cut back warmth, and simmer, stirring usually, till combination thickens and takes on a barely shiny look because the oils begin to separate, 10–quarter-hour. Stir juice of ½ lime, ¼ cup chopped cilantro, and a pair of tablespoon unsalted butter into chana masala.

Step 6
Divide chana masala amongst bowls and prime with cilantro leaves with tender stems and sliced purple onion, as desired. Serve with steamed rice, naan, or crusty gluten-free bread.

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