Chana Masala (Chickpeas)
This dish of chickpeas in a spicy coating can also be found under the name Chole Masala, and is traditionally made with dried chickpeas that are soaked overnight and then cooked in a pressure cooker with a pinch of baking soda before being added to the sauce. I am never quite that organized, and tend to make them with canned chickpeas. The purists may shake their heads in horror, but I have never had any complaints from anyone to who I have served them. They are usually served with a puffy fried flat bread called a bhatura, but they also work very well just with a bowl of buttered boiled rice.
Chana Masala Recipe
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(Serves 4)
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Ingredients
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2 Cans Chickpeas (drained and rinsed)
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1 Red Onion (sliced thinly)
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1 Inch Fresh Ginger (pureed)
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3 Cloves Garlic (pureed)
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3 Serrano Green Chili (de-seeded and pureed)
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1 Tsp Ground Cumin
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1 Tsp Ground Coriander
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1 Tsp Turmeric
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1 Tsp Red Chili Powder
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1 Tsp Salt
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1 Tsp Sugar
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3 Large Tomatoes (de-seeded and finely chopped)
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1 Cup Water or Vegetable Stock
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½ Lemon (Juice)
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½ Cup Cilantro Leaf (finely chopped)
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Vegetable oil for cooking
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Instructions
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Bring the vegetable oil to heat in a large saucepan.
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Add the onions and cook until golden brown.
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Add the ginger and cook for 1 minute.
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Add the garlic and cook for 1 minute.
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Add the Serrano chili and cook for 1 minute.
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Add the dry spices, salt and sugar and combine well. If the spices begin to stick, add a tablespoon of water.
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Add the chopped tomatoes. Cover the pan and cook for 5 minutes or until the tomatoes have broken down.
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Add the vegetable stock and simmer 8-10 minutes until the sauce reduces to a thick consistency.
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Add the chickpeas and the chopped cilantro leaf (reserving some for garnish).
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Simmer for 3-5 minutes.
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Add the lemon juice and serve garnished with the remaining cilantro leaf.
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