chana masala

 

By far my favorite Indian dish. I have forever been tinkering with various recipes to try and replicate the delightful experience of the chana masala that was at a short-lived sidewalk stand near LSU. Then I found a recipe in a book of curries that had a secret ingredient: tamarind paste! It imparts tanginess reminiscent of raisins and I think it even aids in the digestion of the spicy beans. I found the tamarind paste at an international food store. 

 

Serve with fluffy basmati rice.

 

Ingredients

 

• 1 can chickpeas, drained
• vegetable oil
• teaspoon ground cumin
• teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 onion, finely chopped
• 2 garlic cloves, pressed or grated
• 1 inch ginger, grated
• 1 can rotel
• 1 teaspoon garam masala
• 1/8 teaspoon tamarind paste
• cooked basmati rice

 

 

Saute the onions, garlic, ginger and spices until soft. Add chickpeas, rotel, and tamarind paste. cook on medium high heat for 15 minutes. Salt to taste.

 

Shopping list:

chickpeas

rotel

onion

garlic

ginger

rice

 

sides: naan, bread

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