Intervention: Chana Masala

Time for another intervention!  I decided to try to make my favorite Indian dish - chana masala.  I was surprised at how simple it was to make such a flavor-packed dish.  The hardest part was hunting down all of the spices I needed!  Even though the dish was short a few spices (grrrr), the end result was still delicious!!  Top with some yogurt sauce (yogurt, diced tomato, and cilantro) and serve with rice or naan - who needs take-out?! 

Chana Masala
(Recipe modified from Smitten Kitchen)

Ingredients:
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
1 jalapeno, minced
1 teaspoon ground ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
2 teaspoon ground turmeric
1 15 ounce can of crushed tomatoes
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon salt


Directions:

Heat oil in a large skillet. Add onion, garlic, and jalapeno and saute over medium heat until browned, about five minutes.

Turn heat down to medium-low and add the spices. Continue to cook for a few minutes.

Add the tomatoes, removing any caramelized morsels that may have stuck to the pan.

Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt. NOTE:  This makes a big batch, but any leftovers reheat really well.  I think it's even better the next day, after all the flavors have had time to hang out and get to know each other!

Chana Masala
(Recipe modified from Smitten Kitchen)

Ingredients:
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
1 jalapeno, minced
1 teaspoon ground ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
2 teaspoon ground turmeric
1 15 ounce can of crushed tomatoes
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon salt


Directions:


1. Heat oil in a large skillet. Add onion, garlic, and jalapeno and saute over medium heat until browned, about five minutes.
2. Turn the heat down to medium-low and add the spices. Continue to cook for a few minutes.
3. Add the tomatoes, removing any caramelized morsels that may have stuck to the pan.
4. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt.