It seems to be the general consensus that every kitchen should have a great recipe for the classic Indian chickpea dish known as Chana Masala. This version is spicy and rich in flavour from fresh herbs, spices and a good dose of fresh ginger. Enjoy on its own, or with plain cooked millet, quinoa, or Basmati rice.
Spicy Chana Masala:
~ adapted from the Guardian
3 cups cooked GRAIN Kabuli Chickpeas
2 tbsp olive or canola oil
1 tsp cumin seeds
1 large onion, finely chopped
6 garlic cloves, optional
1 tbsp fresh ginger, grated
1 bunch cilantro
2-4 jalapenos, finely chopped, seeds optional
1 tbsp ground coriander
1 tsp red chili powder
1 tsp ground turmeric
1 28 oz. can tomatoes, mashed by hand
1.5 tsp fine salt
1 tsp garam masala
1 tbsp lemon juice
Reserved cilantro leaves for garnish
Put the cooked GRAIN Kabuli chickpeas in a pan and add 500ml water. Bring to a simmer and cook for 5 minutes then drain, retaining the cooking water.
Heat the oil in a large, heavy-based pan over a medium heat and when hot, add the cumin seeds. Fry until aromatic, stirring, then add the onion and turn the heat down. Cook until golden brown, stirring regularly. Meanwhile, using a sharp knife, finely mince the garlic (if using), cilantro, and jalapenos. Grate the ginger. Save some cilantro leaves for garnish.
Alternatively, combine the grated ginger, jalapenos, cilantro and garlic in a mortar and pestle and grind into a paste.
Put this into the pan and cook for a couple of minutes, stirring so it doesn’t stick, then add the ground coriander, chili powder and turmeric (and a splash more oil if necessary) and cook for a couple more minutes.
Stir in the mashed tomatoes, chickpeas and their cooking water and salt. Bring to a lively simmer, then turn down the heat to medium-low and cook for 20 minutes or until thickened.
Stir in the garam masala and lemon juice, then allow to cool slightly before serving scattered with the remaining cilantro leaves. Serve with your choice of grain (shown here with millet), as well as a dollop of plain yoghurt and your choice of vegetables. This recipe serves approximately 4-6 people.
A note about the spice: if you are sensitive, remove the seeds from the jalapenos. We recommend to start with fewer whole Jalapeno peppers, or omit altogether.