Celiac.com 11/24/2023 – Bursting with the warm and robust flavors of chickpeas in a tantalizing blend of spices, this gluten-free rendition of the classic Chana Masala is a celebration of both taste and dietary inclusivity. Chickpeas are simmered in a fragrant tomato-based sauce infused with ginger, garlic, and an array of spices, create a hearty and satisfying experience for your palate. Whether you’re adhering to a gluten-free lifestyle or simply craving a comforting bowl of Indian goodness, this Gluten-Free Chana Masala is an invitation to relish the joy of authentic flavors.
Ingredients:
4 servings
1 large red onion; plus more thinly sliced for serving, as desired
2 plum tomatoes
2 15-ounce cans chickpeas (do not 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 ground coriander
½ teaspoon amchur (dry mango powder)
½ teaspoon ground gluten-free turmeric
½ teaspoon Kashmiri or other red chile powder
⅛ teaspoon ground 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 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Step 2
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat.
Step 3
Meanwhile, heat 3 tablespoon vegetable oil in a large skillet over medium. Cook 1 teaspoon cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1″ piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Step 4
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 teaspoon garam masala, 2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt, 1 teaspoon ground coriander, ½ teaspoon amchur (dry mango powder), ½ teaspoon ground turmeric, ½ teaspoon Kashmiri or other red chile powder, and ⅛ teaspoon ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Step 5
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 tablespoon unsalted butter into chana masala.
Step 6
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion, as desired. Serve with steamed rice, naan, or crusty gluten-free bread.
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