I had a mad craving for Indian food (which is probably one of my favorite cuisines) and a gigantic tin of chickpeas left in the fridge. Being a girl who prefers to keep food waste to a minimum the idea of a Indian based chickpea dish was just too good to ignore. So I researched online and found an awesome recipe on www.vahrevah.com.
For all those out there who have no idea what channa masala is (also known as chole masala or channay) it’s a spicy dish with a sour tangy taste made with chickpeas and a plethora of spices. It originates from South Asia particularly within the Punjabi regions of Pakistan and India and is often eaten with a variety of Indian flat breads including bhatura and naan.
Here’s the recipe:
25g channa masala powder
1 springs coriander leaves
1 pinch cumin
1 tbsp ginger garlic paste
2 green chilies (Since I didn’t have green chilies at the time I used a scotch bonnet pepper instead excluding the seeds)
3 tbsp oil
Salt to taste
1 pinch turmeric (optional)
few piece whole garam masala (I used garam masala powder)
• Drain the chickpeas, reserve the liquid
• Chop up onion and tomatoes
• Heat oil in a deep saucepan and add cumin seeds and whole garam masala
• When the cumin seeds change color add chopped onions and sauté until they are brown
• Add the Ginger-garlic paste and sauté for a few minutes
• Add all the tomatoes and dry ingredients and continue to sauté (add salt to taste)
• Saute the tomatoes till they soften
• Add the chickpeas and mix gently so that chole are properly coated in the mixture
• Add the reserved water depending on the gravy you need, check and adjust the seasoning if necessary
• Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves
Despite the slight variations to the original recipe it was a success!