So last year, as you all know, Jason and I fell in love with London. We went there for a quick weekend jaunt for Jason’s 30th birthday and I had to do all the planning since it was kind of a surprise trip.
During the course of my research for our London trip, I came across the restaurant review for Dishoom. London is known, oddly enough, for really good Indian food so we knew we had to go to one so when I researched it on TripAdvisor, Dishoom was at the top. It didn’t disappoint. It was the BEST meal we had in London that entire weekend and when Jason and I go back in April, we are going there again. I feel like Dishoom should’ve been a part of TripAdvisor’s 2015 Traveler’s Choice list ;) but I might be a bit biased.
While we were there (and ordered a bunch off their menu), we had this amazing chana masala dish that I couldn’t stop thinking about. I tried my hardest to recreate it and we ended up devouring it at home! The spices of this dish made our entire house smell amazing and warm.
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tablespoon coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1: 15 ounce can diced tomatoes with juices
- 2: 15 ounce cans garbanzo beans, drained and rinsed
- 1/2 cup water
- Salt and pepper, to taste
- Handful of parsley, finely chopped
- In a large skillet, heat up oil over medium-high heat. Add onion and garlic cloves to the skillet. Cook until softened and fragrant, about 5 minutes. Sprinkle the spices over the onion and garlic mixture and toss to mix.
- Add the tomato paste, diced tomatoes, and garbanzo beans to the skillet. Toss to incorporate. Add the water, salt, and pepper.
- Bring mixture to a boil then lower heat to a simmer and cover skillet and simmer for 20 minutes until mixture is slightly thickened and some of the liquid has evaporated.
- Finally, add in chopped parsley, toss to incorporate.
- Serve mixture over a bed of white rice and/or eat with naan.
*Nutrition facts are an estimate and not guaranteed to be accurate.
This is a sponsored post for TripAdvisor. They’re 100% my own opinions.