Umami Recipes
Umami Recipes

Recipes for Goalie John

Chana Masala

4 servings


40 minutes

total time


2 tablespoons ghee or neutral oil

1 tablespoon garlic paste or freshly grated garlic

1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

1 medium red onion, peeled and finely chopped

2 Thai green or bird’s eye chiles, chopped

1 teaspoon cumin seeds

1/4 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 teaspoon Kashmiri or other hot red chile powder

4 Roma tomatoes, finely chopped

3/4 teaspoon fine sea salt

2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)

2 cups unsalted chicken or vegetable stock, or water

3/4 teaspoon garam masala

2 tablespoons chopped cilantro leaves and tender stems

Rice or roti and lemon wedges, for serving (optional)


In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.

Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.

Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.


Serving Size




Total Fat

14 g

Saturated Fat

1 g

Unsaturated Fat

11 g

Trans Fat

0 g




1086 mg

Total Carbohydrate

64 g

Dietary Fiber

16 g

Total Sugars

15 g


20 g

4 servings


40 minutes

total time
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