Chana Masala

• 2 cups chickpeas
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp minced ginger
• 2 tbsp vegetable oil
• 2 tbsp maple syrup
• 3 tsp vegan chicken flavoured bouillon base
• 3 dried chili peppers (medium heat, add 1 to 2 more for extra spice level)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cardamom
• 1 tsp mango powder
• 1 tsp sea salt
• 2 vine tomatoes, diced
• 1 (398ml) can fire roasted tomatoes (about 1 1/2 cups including liquid)
• juice of 1/2 a lemon
• SERVING SUGGESTIONS:
• Warmed roti or naan, for serving
• Warmed basmati rice, for serving
• Lemon wedges, as garnish
• Thinly sliced red onion, as garnish
• Fresh cilantro, as garnich

1. Set the Multicook & Grains to menu program #3 for chickpeas and select 4 servings. Add 2 cups chickpeas using the dry measuring cup that comes with the appliance and the amount of water instructed using the liquid measuring cup that comes with the appliance. Soak time will be approximately 1 hour and 40 minutes. 2. Once soaking is complete, drain the soaking water, rinse and drain the chickpeas, and place them in the bottom cooking pot of the appliance along with onion, garlic, ginger, vegetable oil, maple syrup, bouillon base, chili peppers, cumin, coriander, garam masala, turmeric, cardamom, mango powder, sea salt, and ground pepper. Also add the amount of water instructed by the program using the liquid measuring cup that comes with the appliance. Close the lid and press ok to cook. It will take about 1 hour and 40 minutes, however set a timer for 1 hour. 3. After the first hour of cooking add the fresh tomato, canned fire roasted tomatoes, and lemon juice and stir until well combined. Close the lid and continue cooking until the program is complete. The reason for adding these ingredients near the end of cooking is because the acid prevents the chickpeas from cooking thoroughly if added too early.

Recipe created by Lauren Toyota from hot for food. Learn more at www.hotforfoodblog.com