Chana Masala

CHANA MASALA

Serves 4-6

One pan- a deep saute pan

Saute slowly
1/2 stick margarine
3/4 vidalia (sweet) onion finely chopped
then
2 tsp minced garlic after the onion has cooked a while

When the onion is translucent, add

1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes (I used canned diced tomatoes)
1 cup water
2 15-ounce can chickpeas, rinsed and drained
Bring to a boil.

Reduce heat to a simmer
Then add
2 teaspoons paprika
1 teaspoon chana (chloe) masala**
1/4 tsp cardamon
1 teaspoon salt
2 tsp lemon juice
1 heaping tsp or ginger paste or 1 teaspoon ginger powdered. Fresh ginger will yield a hotter batch, try a scant 1/2 tsp fresh ginger instead of powdered. My preference is for the ginger paste because it has vinegar in it and this adds a slight tartness to the dish.

**Garam masala is more commonly found and can be used, however, eliminate the cardamon. I don't like the Garam masala because I think it's a bit too sweet and I find the hint of cinnamon distracting.

Remove about a cup of chick peas, mash and return to the pan.
Simmer until most of the liquid is absorbed. You want to create a thick sauce. The mash helps it reach this point. If the sauce isn't thickening, use a fork to mash a little more of the chick peas.

Chana Masala with a side of my chunky raita.

This can be served over rice, preferable if the sauce is a little thin, or try papads to scoop up a thickened version.