Sunday, July 12, 2009

Chana Masala

We came across this Punjabi recipe in this health magazine, this recipe is from the author's mother (and was called My Mother's Chickpeas), and decided to try it. Chana Masala is a blend of spices which you can find prepared in most supermarkets, which pairs well with chana, or chickpeas; alternatively, as we did, and sometimes more commonly in recipes, you can use garam masala spice blend. The Chana Masala recipes I've eaten, usually have somewhat of a sauce to them; this one is dryer. Still good-tasting. Have this is a side dish, alongside one with meat.

Chana Masala Chickpeas
From Everyday Indian, by Bal Arneson
2 Tbsp corn or grapeseed oil
1 large onion, chopped
2 Tbsp finely chopped garlic
2 Tbsp finely chopped ginger
1 Tbsp cumin seeds
1/2 cup chopped fresh tomatoes
1 green chili, finely chopped (more for garnish)
2 tsp Chana Masala or Garam Masala
1 tsp salt
2 cups cooked chickpeas (or use one 14 oz can)
1/4 cup chopped fresh cilantro

Place the oil, onion, garlic and ginger in a non-stick skillet over medium-high heat and cook for 3 minutes. Add the cumin seeds and cook for 1 minute. Stir in the tomatoes, green chili, chana masala and salt. Reduce the heat to medium-low and cook for 5 minutes, stirring regularly.

Add the chickpeas to the skillet and cook for 1 minute. Turn the heat off, cover the pan with a lid, and let sit for a few minutes before serving. Garnish with cilantro or chopped green chili, if desired. Serve with brown rice.

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