Julie Van Rosendaal and Sue Duncan have a new book out called, ‘Spilling the Beans’ – and there are a lot of good things in it…this is one of them. I made this and Palak Paneer a couple of days ahead of when we were going to have our Indian meal and it worked out great!
Chickpea Masala (Chana Masala)
1 onion, finely diced
1 jalapeno, seeded and finely chopped
4 to 6 cloves of garlic, finely minced
1 T. minced fresh ginger
1 t. EACH paprika AND cumin
1/2 t. EACH coriander, garam masala AND salt
1/4 t. turmeric
3 tomatoes, diced
1/4 c. chopped fresh cilantro
1 c. + chicken broth
2 cans (19 oz/540 mL) chickpeas, rinsed and drained
In a large skillet, cook the onion in a bit of oil for a few minutes until softened and then add in the jalapeno, garlic and ginger and saute for another couple of minutes. Add in the 6 spices and cook and stir for another minute until the spices are all worked in, then add in the tomatoes and cilantro and cook it all for another 5 minutes or so.
Add in the broth and beans, bring it all to a boil, then reduce it to a simmer for about 30 minutes until the sauce is at a thickness that you’d like. I was making a couple of things as I mentioned so I ended up adding in a bit of extra broth to keep both dishes simmering a little longer – simmering also softens up the beans a bit. Serve over rice with some extra fresh cilantro – enjoy!
- Category: Beans, Indian, Curry