Originated in Northern India, this recipe is the Dr. Sebi-approved version of the traditional dish.
- 3 tbsp grapeseed oil
- 1 medium white or yellow onion, finely diced
- 1 tbsp ground oregano
- 3/4 tsp sea salt
- 2 tsp ground cloves
- 1/2 cup fresh approved herbs, chopped
- 2 bell peppers
- 1 tsp habanero
- 1 cup finely diced plum tomatoes
- 2-3 cups cooked chickpeas (garbanzo beans)
- 2-3 tsp date sugar
- 2 tbsp key lime juice
- Cayenne pepper, to taste
- Basil (optional) 1/4-1/2 a cup
- Heat a large pot over medium heat. Once hot, add grapeseed oil, onion, oregano, and one-third of the salt.
- Finely mince the peppers and fresh herbs and add to the pan with the onions.
- Next, add the basil and the habanero powder, and stir to coat. Add a little more grapeseed oil at this point if the pan is looking dry.
- Add the plum tomatoes and chickpeas and remaining sea salt. If the mixture looks a little too thick, add up to 1 cup of water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
- Increase heat to medium-high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more sea salt for saltiness, habanero powder or cayenne pepper for heat, or a bit of date sugar for sweetness.
- Remove from heat and add key lime juice. Stir to mix, then let cool slightly before serving.