Gochujang Chana Masala

Ingredients

• 1 1/2 cups chickpeas (cooked, drained)
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 cup tomato puree
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• 1 cup water or vegetable broth
• 2 tablespoons fresh cilantro, chopped(optional)
• to taste salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Heat the oil in a large skillet over medium heat (about 2 minutes). Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic, grated ginger, cumin, coriander, and turmeric; cook for 1 minute until fragrant.

3. 3

   Add the gochujang and tomato puree, mixing well, and let the mixture simmer for 3 minutes to develop flavor.

4. 4

   Pour in the water or broth, bring to a gentle boil, then reduce heat and simmer for 10 minutes.

5. 5

   Add the cooked chickpeas, season with salt and black pepper, and continue simmering for another 15 minutes, stirring occasionally, until the sauce thickens and the chickpeas are heated through.

6. 6

   Taste and adjust seasoning if needed, then garnish with chopped cilantro before serving.