Chana Masala (Indian Chickpeas)
This dish is soooo delicious that I have made it over and over and over again. It's basically one dish in a pot, served with Naan Bread and Bhindi Okra (look for those recipes tomorrow). You can actually buy Naan Bread in your local grocery store. I made mine from scratch because the recipe is so simple. Try out this recipe and let me know if you liked it. It's a little exotic for some, but OBVIOUSLY I REALLY liked it.
Servings: 4
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 80 minutes
Equipment Needed: Cutting surface, knife, large pot, blender
Ingredients:
28 ounces Diced Tomatoes (or) 1 Can Rotel + 1 Can Diced Tomatoes
3/4 Onion, White, Chopped
1/2 teaspoon Salt
1 Tablespoon Ginger, Minced
1 Can Chickpeas AKA Garbanzo Beans, Rinsed & Drained
3/4 Cup Coconut Milk, As Needed
3 Cloves Garlic, Minced
1/2 Cup Cilantro, Fresh
Garam Masala Powder: (to make your own Indian Seasoning)
1 Tablespoon Coriander
1 1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/4 teaspoon Cardamom
Pinch Cayenne (optional)
Directions:
1. The first time I made this recipe, I soaked my chickpeas overnight but I found out that, if you cook them for an hour, they get perfectly soft, so I found out that step was unnecessary.
2. Cut up the onion, garlic, and shaved ginger, set aside. Make the Garam Masala Powder (I made extra for future use). Heat the oil.
3. Blend Tomatoes and Liquids till smooth.
4. Use a large non-reactive pot, heat oil til shimmering. Add Onion and Salt. Cook Onions 5-7 minutes until translucent.
5. Add Ginger, Garlic, cook 1 minute. Add Garam Masala Powder, stir constantly. 30 seconds.
6. Add Chickpeas, Tomatoes, Coconut Milk.
7. Add Cilantro.
9. Cook Covered 30 minutes on Medium Heat.
10. Reduce Heat to Low Heat (2 out of 10). Allow it to cook uncovered, for an additional 20 minutes. Add a splash of Coconut Milk to reduce spice, if wanted. Serve over brown rice and Naan Bread. Top with Cilantro. Serve and Enjoy! YUMMY!
For a Printout of the Naan Bread Recipe, Click Here
For a Printout of the Crispy Bhindi Okra, Click Here
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Chana Masala (Indian Chickpeas)
Servings: 4
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 80 minutes
Equipment Needed: Cutting surface, knife, large pot, blender
Ingredients:
28 ounces Diced Tomatoes (or) 1 Can Rotel + 1 Can Diced Tomatoes
3/4 Onion, White, Chopped
1/2 teaspoon Salt
1 Tablespoon Ginger, Minced
1 Can Chickpeas AKA Garbanzo Beans, Rinsed & Drained
3/4 Cup Coconut Milk, As Needed
3 Cloves Garlic, Minced
1/2 Cup Cilantro, Fresh
Oil to coat
Garam Masala Powder: (Indian Seasoning)
1 Tablespoon Coriander
1 1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/4 teaspoon Cardamom
Pinch Cayenne (optional)
Directions:
1. Cut up the onion, garlic, and shaved ginger, set aside. Make the Garam Masala Powder (I made extra for future use). Heat the oil.
2. Blend Tomatoes and Liquids till smooth.
3. Use a large non-reactive pot, heat oil until shimmering. Add Onion and Salt. Cook Onions 5-7 minutes until translucent.
4. Add Ginger, Garlic, cook 1 minute. Add Garam Masala Powder, stir constantly. 30 seconds.
5. Add Chickpeas, Tomatoes, Coconut Milk.
6. Add Cilantro.
7. Cook Covered 30 minutes on Medium Heat.
8. Reduce Heat to Low Heat (2 out of 10). Allow it to cook uncovered, for an additional 20 minutes. Add a splash of Coconut Milk to reduce spice, if wanted. Serve over brown rice with Naan Bread. Top with Cilantro.
