Recipe | Chana Masala (non-traditional)

Before I get any hate from hard core Indian food snobs about this not being a traditional Chana Masala recipe - I AM NOT CLAIMING IT IS. I understand that some key ingredients are left out ( It's not exactly easy to obtain an ingredient like amchoor powder for me). I am also aware that I introduced some new ingredients (I like zucchini, so what?). I was just working with what I had on hand and catering the recipe to what I like. I wanted this to be relatively easy and equally as tasty. I hope you can look past these minor details and try this recipe out for yourself. It's quite good, if I do say so myself, even if it isn't traditional. One day I'll try my hand at a traditional recipe, but for now this is a great alternative.

1 large white onion, chopped
1 bell pepper, any color, chopped
2-3 small potatoes, chopped
1 small zucchini, chopped
1 15 oz. can of chickpeas, drained and rinsed
1 cup low sodium vegetable stock
1 tbsp tomato paste
3 heaping tbsp mango-ginger chutney
1 tsp chili-garlic sauce
2 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric powder
1/4 tsp crushed red pepper flakes
a couple tbsp extra virgin olive oil
Salt and pepper to taste

Set a large skillet to medium heat with some olive oil. Start off by sauteing the potatoes because they'll take the longest to soften up. After about 5-7 minutes, add in the other vegetables. Saute together with some salt and pepper for another 5-7 minutes.

Introduce the drained and rinsed chickpeas to the veggie mix. Then add the cumin, coriander, red pepper flakes, and turmeric to the pan to wake them up a bit. Stir to coat all the veggies with the spices.

Now you can stir in the tomato paste. When the tomato paste becomes fragrant, add the mango-ginger chutney and the chili-garlic sauce. Stir to combine everything.

Add in the vegetable stock and simmer until the liquid reduces by about half (15 minutes or so) Season with more salt and pepper if necessary. 

(what it should look like BEFORE it has reduced)

Serve over jasmine rice or just eat on its own.

Enjoy! :)