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.