Chickpea Curry (Chana Masala)

Thanks again to Omri for the new site!

As if someone pressed an eject button, Ari and I were jettisoned to our respective homes this week for one last go at summer.  I’m happy to be home and eager to get some additional cooking training before Year 2 begins on Monday.

Because we both love to cook (and to eat), aren’t huge fans of eating out, and have limited time, Ari and I are going to try to cook several meals on Sunday that we can eat throughout the school week.  Fortunately, Indian food happens to keep well in the fridge and, as the spices meld, gets even better on day 2 or 3.  I’m going to start with an easy recipe, and hopefully entice you to cook along with me as I tackle some of my family’s staple dishes.

Chickpeas are inexpensive and filling, and they play a creamy role in this simple curry.  Think of it as a spicy vegetarian chili.  I’ll post later about the importance of the spices, but if you don’t have all the spices listed below don’t worry–the most important ones are the chili powder and cumin, followed by coriander if you have it.

Ingredients

• 1 large yellow onion, diced finely
• 4 tbsp neutral oil (i.e. canola)
• 3 cans garbanzo beans (16 oz each)
• 1 1/2 tsp chili powder (this is the only truly hot spice, adjust to taste)
• 2 tsp cumin powder
• 2 tsp coriander powder
• 14 oz can diced tomato
• 2 tsp amchur powder
• 1/8 tsp garam masala
• 2 tsp salt

In a stockpot or deep pan, warm the oil on the stove at medium-high heat.  Add a small piece of onion and wait until it sizzles before adding the rest.  Saute the onion until it becomes translucent and soft, about 5 minutes.  Add the garbanzo beans, chili powder, cumin powder, and coriander powder.  Stir to coat for about 3 minutes.  Add the tomato and stir to break up the chunks.  Add the amchur powder, garam masala, and salt to taste, and cook for 5 additional minutes, stirring occasionally.  Then add 3 cups of tap water and stir well.  Let cook on a medium-high flame, stirring occasionally, until the water turns into a thin, spicy gravy among the chickpeas.  Adjust for chili powder and salt.

Garnish with cilantro as desired.  Serve with rice and pita bread.  For the spice intolerant, I recommend a side of plain yogurt to cut the heat.

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