Or from scratch:
- soak garbanzos overnight w a bit of baking soda (3 cups beans, 11-12 cups RO water)
- rinse beans, add 4.5c water and cook in instapot for 18 min – save the pot water!
- 6 Tbsp oil + 3 bay leaves + 3 sticks cinnamon + 6 cloves + 6 cardamons
- 4.5c chopped onions, green chili – saute
- 3 Tbsp garlic and ginger paste (or minced)
- 4.5c tomatoes/puree + 1 Tbsp salt, cook
- 1.5Tb chili powder, 3/4tsp tumeric, 1Tbsp garam masala, 2Tbps coriander powder, 1/2Tbsp cumin pwder
- cook
- puree if you want: discard bay leaves and cinnamon sticks, add a bit of chana, cool and blend
- add amchoor (mango powder) – fenugreek is also suggested but is an allergen
- add salt and lemon to taste
- from https://www.indianhealthyrecipes.com/chana-masala/