Chana Masala
6 tablespoons extra virgin olive oil
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 jalapeno, diced
4 tablespoons ginger, freshly grated
8 cloves garlic
1 large onion
1 lb soaked chickpeas
4 cups water or veggie stock (or veggie cube), more water if needed
1 28 oz can crushed or diced tomatoes
salt/pepper to taste, cilantro for a garnish (about 1 cup), diced red onion for garnish
juice of one lemon just before serving
In a wok or large, cold pan place oil, spices, garlic, onions, jalapeno and ginger. Slowly bring up to a medium temperature. You can add a bit of water or stock until the onions are translucent. Add the Chickpeas, stock or water (and more water as needed) and tomatoes and turn the heat to about medium, cover and cook for about 75 minutes or so, and then drop the heat back to low. Let the flavors combine for a while. If the mixture looks too dry add some water or stock. Just before serving taste and adjust seasonings, stir in the cilantro and lemon juice. Top with some diced red onion and serve over basmati rice.
SO HOW'D IT GO?
I made this recipe for lunch and it was great! But I should really pay more attention to what I'm doing.. I accidentally mixed up the cumin powder with the curry powder, used cans of tomatoes that were different flavors, and didn't chop up my onions fine enough. Oh well, there's always next time I suppose. :)
This was delicious. And so simple!! It was a hit in my home and will become a standard dish, I served it over rice with some fried flatbread and some saag paneer(vegan version). Very good.
Nice simple recipe but there's too much spice! I would suggest using 1/2 tablespoon of curry power, 1/2 teaspoon of cumin and 1/2 teaspoon of coriander.
Loved this recipe, I only had half of the spices and it still was good.
Can I just ask one question: When it says 1lb soaked chickpeas, does that mean you'll need 1lb cooked chickpeas if you use the ones in a can? Thanks :)
I was dying to make my own Indian dish for a long time, and this recipe was my first shot. It was rather simple and didn't take very long. I too reduced the jalepeno and it went really well. I willl make it again. I followed the recipe exactly, but omitted the cilantro because I think it's nasty. The dish tasted twice as good the following day!!
I loved this and have already made it twice since I found the recipe. I didn't have curry powder and used canned chickpeas instead of fresh. I'm not a spicy food kind of person so I used 1/2 of a jalapeno and it was perfect. Thanks!