Chickpea Curry (channa masala)

My home made chickpea curry. Spicy...the way I like it!! 

My home

made chickpea curry. Spicy...the way I like it!! 

I consider myself really fortunate because I grew up in a family that loves to cook, to eat and open enough to encourage me to try food from all around the globe. I have to say though...I have a particular weakness for Indian food. And for some reason, a particular attraction to the culture (and its cute-smart boys...hihi).

Again, I'm so lucky I found an amazing husband and best friend (who's from that part of the world too!) who loves to share his passion for good, tasty (and spicy!) food WITH me.

Below you'll find one of the very first dishes he taught me: Chana Masala - in other words: chickpea curry.

This is an incredibly easy recipe, packed with nutrition and filling vegetarian/ vegan proteins.

"Quite simple" like I said, but you have to have the right spices.

I make this as a side dish with my infamous Butter Chicken, or serve it cold as a salad, and even have it as a snack on its own between meals, because it's full of satiating proteins, and invigorating aromas that satisfy all the senses.

So for all those who've been asking, without further delay...here's the recipe:

- 1 can chickpeas (drained and rinsed under cold water

- 1/2 can tomato paste

- 1 onion, sliced thinly

- 4 garlic cloves, chopped

- spices: 1-2 tsp salt, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1-2 tsp chili flakes (optional)

- 1- 2 TBS olive oil (You can use less oil to fry the onions, just keep it on low heat and add a bit of water if you want to avoid burning)

- 1-2 cups water 

Method:

1) sauté onions and garlic in olive oil on low medium heat until translucent

2) add chick peas

3) add salt and spices & mix well

4) add tomato paste and sauté some more - 1 min.

5) add water - enough to make a fairly thick sauce (NOT too thick, but not too watery either) and mix very well, especially with the tomato paste

6) bring to a mild boil on medium-high heat

7) cover and lower heat to a minimum

8) let simmer 20-30 minutes while stirring every 5 mins or so.

9) taste and adjust salt to your liking

 

Enjoy as a side dish, with rice or serve cold, as a salad.

 

I love, love, loooove my channa masala!