Chana Masala (Chickpea Curry)

Preparation Time:

Soaking overnight

Cooking Time:

30 minutes

Serve With:

Rice, Chapati, or Naan

Ingredients:

• 1 cup chickpeas (or 1 can of chickpeas)
• 2-3 tbsp oil
• 1 onion (peeled and chopped)
• 2 tsp garlic (finely chopped)
• 2 tsp ginger (finely chopped)
• 2 tomatoes (chopped) or ¼ c tomato paste
• 1 tbsp tamarind concentrate paste
• 1 tsp chilli powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp garam masala
• 1 tbsp green coriander
• salt to taste

Instructions:

1. Soak dry chickpeas in 3 cups of water overnight. **
2. Add salt to taste to the soaked chickpeas. Boil in the same water for about ½ hour or until chickpeas are tender. **
3. In a sauce pan heat oil; add onion and fry for 2 minutes.
4. Add ginger and garlic. Fry for 1 minute. Add to the chickpeas.
5. Heat oil in another pan and sprinkle with ground coriander, cumin and chilli powder. Mix well and fry for 1 minute.
6. Now add tomatoes to the mixture, cover and cook until well cooked.
7. Add to the chickpeas mixture. Cover and simmer for 15 to 20 minutes.
8. Mix tamarind paste and stir well.
9. Add ½ cup of hot water if chickpeas look dry and simmer 5-10 more minutes.
10. Sprinkle garam masala and stir.
11. Garnish with chopped green coriander, and serve.

Notes: ** steps 1 and 2 are for the dry chickpeas.