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Recipes.txt

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 curry powder + salt + garam masala (optional) in oil, get it to sizzle a bit + can of chickpeas drained, stir for a few minutes, add some type of tomatoes, tomato paste, tomato sauce, crushed tomatoes, then reduce the tomatoes (so it thickens), then throw on rice
 onion powder + garlic powder is a good idea but not necessary
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+Chana Masala
+ 
+
+Ingredient You’ll Need
+
+In this recipe, chickpeas are simmered with flavorful aromatics and warming spices for a delicious and hearty meal! Measurements and the complete recipe are below.
+
+    Chickpeas: For convenience, I’ve used 2 cans of chickpeas, but freshly cooked is great too. If using fresh garbanzo beans, 3 – 4 cups will do perfectly.
+    Tomatoes: To keep it easy we’ll use 1 can (28oz) diced tomatoes with the juices. If you prefer fresh produce, use 2 medium tomatoes (chopped) or 1 1/2 cups halved cherry tomatoes instead.
+    Ginger: Fresh ginger adds wonderful flavor to the overall dish. Use 2 tablespoons, grated or minced, about 1 1/2 inch knob of ginger.
+    Onion: I used a yellow onion here, but any onion will do – white, yellow, or red.
+    Garlic: Oh yes! This chana masala recipe calls for 4 – 5 cloves of garlic, or 1 giant clove of elephant garlic will do the trick.
+    Chili pepper: Use 1 serrano pepper, or 2 if you like. In a pinch 1 jalapeno will work too.
+    Spices: We’ll be using a flavorful blend of 2 tsp. garam masala and 1 tsp. each coriander, turmeric, and cumin. Plus, a stick of cinnamon for just a hint of this warming spice.
+    Citrus: Adding a bit of citrus such as lime or lemon juice, adds a slightly sour flavor found in most Indian dishes and helps balance the spices. I prefer adding my lemon at the end of cooking.
+    Garnish: Chana masala is great garnished with a few fresh ingredients such as chopped cilantro, cherry tomatoes, and/or a handful of arugula.
+
+What if I don’t have all the spices?
+
+Indian cuisine is full of spices which can be a little intimidating. I know most kitchens may not stock garam masala unless you cook with it often, but you can still pull off a flavorful chana masala using these other pantry staples.
+
+    In place of garam masala use 1 1/2 teaspoons cumin and 1/2 teaspoon allspice.
+    In place of a cinnamon stick use a pinch of cinnamon, about 1/8 teaspoon.
+    If you don’t have turmeric, it’s fine to leave it out of the recipe.
+
+side by side photos of process of prepping ingredients for easy chana masala recipe.
+How To Make Chana Masala
+
+Here is how to make Chana Masala in 4 simple steps! Included are a few step pictures for reference.
+
+    Start by chopping, dicing, and mincing the onion, garlic, ginger, and serrano chili (shown above left). This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too.
+    In a Dutch oven, heat oil over medium and saute the onions until translucent. Add the garlic, ginger, chili, and spices and saute for 30 seconds to 1 minute.
+    Add the chickpeas, tomatoes, cinnamon stick, and 1/4 cup of water.
+
+top down view of white pot with chana masala before bringing to a boil.
+
+    Mix well (shown above), turn the heat to low, and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucier chickpea stew. Remove the cinnamon stick and stir in the lemon juice.
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