Chana Masala
A lovely vegetarian dish; so flavorful and pairs beautifully with rice.
Active Time: 30 min
Total Time: 45 min
Ingredients
> chickpeas (1 cup dried, or 2 15 oz cans)
> onions (2, finely chopped)
> tomatoes (3, finely chopped)
> ginger (1 tsp, grated)
> garlic (3 cloves, finely minced)
> cinnamon (2 in)
> cloves (3)
> cardamom (3)
> bay leaf (1)
> red chili powder (2 tsp)
> turmeric (1/2 tsp)
> garam masala (1.5 tsp)
> coriander (1 tbsp)
> cumin (1 tsp)
> salt (1 tsp)
> fenugreek powder (1/2 tsp)
> lemon juice (1 tbsp)
> (optional) coriander
Instructions
1. If using dried chickpeas, soak 1 cup of dried chickpeas with at least 2 inches of water. Ideally overnight, or for at least 8 hours. Drain, rinse, and simmer the chickpeas with 3 cups of water for ~1.5h, or the desired tenderness is achieved. It should be soft-cooked, tender, and not mushy.
2. In a large heavy-bottom pot over medium-high heat, fry cinnamon, cloves, cardamom, and bay leaf for ~1 min. Add the onions, and cook until lightly golden, stirring frequently. Add the ginger and garlic, stir-fry for ~1 min. Add the tomatoes, and cook until pulpy, about 5-10 minutes.
3. Add the red chili powder, turmeric, garam masala, coriander, cumin, and salt. Stir and cook for ~3 minutes, or until fragrant.
4. Let cool slightly, then blend the mixture (remove the bay leaf and cinnamon) with 2 tbsp of cooked chickpeas until smooth.
5. Return the mixture to the pot and add ~1.5 cups of chickpea stock (or water if you don't have it). Mix well to incorporate. Then add the chickpeas and let simmer for ~15 minutes, covered.
6. Mix in fenugreek and lemon juice. Serve with basmati rice or flatbread of your choice, and garnish with coriander. Enjoy!
Notes/Tips:
> There is a difference in the taste between canned and dried chickpeas, but the difference is not as pronounced in a dish like this (do use dried chickpeas for falafel; it's hard to get the texture correct otherwise). So I'd recommend just going with canned chickpeas for this. Remember that 1/2 cup of dried chickpeas is roughly the equivalent of a 15 oz can of chickpeas. Although if you do use canned chickpeas, reduce the time for simmering the chickpeas -- otherwise it'll become unpleasantly mushy.
> The 1.5 cups of chickpea stock should be roughly what you'd get from two cans of chickpeas, give or take. Maybe add a bit more water, like 1/2 a cup.