Saturday, November 16, 2013

Chana Masala (Indian Chickpeas)

(the chana masala is on the right)

This is another very flavorful and healthy meal. I suppose you could add lamb to this like I did with my lentils if you wanted some meat, but it's pretty darn good on it's on.

  • 1 tablespoon vegetable oil
  • 2 medium onions, minced
  • 1 clove garlic, minced
  • 2 teaspoons grated fresh ginger 
  • 1 fresh, hot green chili pepper, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin 
  • 1/2 teaspoon ground cayenne pepper (adjust for how much spice you want)
  • 1 teaspoon ground turmeric
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
  • 2/3 cup water
  • 1 lbs chick peas, soaked, drained, rinsed, and cooked. Cook this by covering in water and bring to a low simmer for about an hour. 
  • 1/2 teaspoon salt
  • 1/2 lemon (if you have it, substitute 1 tbs amchoor power for the lemon juice)
  1. Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. 
  2. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. 
  3. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. 
  4. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
  5. Cook until tender and the water has reduced.
  6. Eat with basmati rice or with naan


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