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Chana Masala

Ingredients

• 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
• 2–3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
• 2 bay leaves
• 2 teaspoons cumin seeds (whole)
• 1 teaspoon fennel seeds
• 2 large shallots ( or sub one large onion)
• 4 fat garlic cloves, rough chopped
• 1/2 –1 jalapeno or 1 serrano chili, finely diced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder or paprika
• 1 teaspoon dried fenugreek leaves
• 1/2 teaspoon ground turmeric
• 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
• 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
• 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
• 1 teaspoon honey or sugar if needed
• Serve over Basmati Rice or with naan bread! Serve with pickled onions, and raita.

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