I think it’s pretty funny how I never really enjoyed eating or making Indian food when I lived in BC. Now, since I can get any decent ‘ethnic’ meal in a restaurant out here, I crave it, and absolutely enjoy creating dishes for my friends and family. One of my favourite things to make is Chana Masala, or curried chickpeas. 1) because they’re so easy to make and 2) they taste amazing >|with practically anything!
You can use canned chickpeas if you don’t have dried ones, just omit the step where you boil them until tender
For the dried chickpeas
3 cups dried chickpeas. Soak in 6 cups of water with 2 tea bags over night
When you’re ready to make them the next day:
Pour the soaked chickpeas into a saucepan, leave in the tea bags for now. Add in some extra water to just cover the top of the chickpeas. Boil over medium-high heat, adding more water as desired.
1 medium onion, chopped
2 cloves garlic, chopped
1 small green chili, or ½ tsp red chili powder (adjust to taste)
5 Tbsp Garam Masala (don’t be afraid to make some of these heaping)
1 medium tomato, chopped
1 tbsp Tumeric
1 tsp ground cumin (optional)
3 Tbsp oil or butter
1tsp black pepper
Salt to taste
Heat oil in a frying pan over med-high heat and add the onions, cook down for about two minutes and then add the garlic; cook until onions are translucent.
Add in everything else listed except for the chopped tomato. Cook the onion and spice mixture for another three minutes, and then add in the tomatoes. Cook for an additional 10 minutes on medium-low heat
Add the masala mixture to the chickpeas and give it a stir, keep cooking until the chickpeas are done.
**If you are using canned chickpeas, rinse and drain them and wait until the masala mix is cooked before you pour everthing in a pot and add as much water as you’d like, add in two tea bags and cook for approximately ten minutes. Adjust the salt and heat as needed.
Serve over rice, with samosas, with roti or eat on their own.