Chana Masala (Spicy Chickpeas, cholas, garbanzo beans)
If dishes where people, Chana Masala would be known as the most gregarious
one around. It can go with almost anything. Serve it with rice or chapati or naan or even by itself.
2 cup chana (garbanzo beans)
6 cup water
2 tbsp olive oil or vegetable oil
1/4 tsp red chili powder (or more if you can handle spicy)
1/4 tsp coriander powder
1/4 tsp turmeric powder (I have tried making it with half tsp turmeric powder too and it gives a brighter color)
1/4 tsp garam masala (curry powder)
1/2 tbsp salt
2 cup cut onion (one large onion)
1 1/4 cup sliced tomato (approximately one and one half uncut Roma tomato)
1/2 inch ginger sliced thin or grated
3-4 coriander sprigs
2 cloves garlic
Rinse chickpeas 3 to 4 times till the water is clear. Soak 'em overnight -- let them drink water and get hydrated for the upcoming heat they are going to take. Boil chickpeas in a
pressure cooker on high heat. We will retain the water from soaked garbanzo beans as it has nutrients. Add salt, turmeric and chili powder together with garlic and ginger. Close the lid of the pressure cooker bring to full pressure. After one whistle reduce the heat to medium and let it simmer for about ten minutes.
You will hear more whistles at this point and that's alright. After ten minutes you can turn the stove off and let the pressure release.
Meanwhile you can chop the onions and tomatoes.
In a separate pan saute onions till golden brown then add tomatoes. Stir for a minute till the tomatoes get soft then add garam masala. Add to chickpeas. Serve in a bowl. Garnish with
Serving suggestion: Serve with chapati or basmati rice.
"Cooking should be a carefully balanced reflection of all the good things of
Jean & Pierre Troisgros
Mother Nature has given us bountiful vegetables and fruits and the Sun and the moon. Together with all the available good things from Mother Earth we can spend hours being creative in living a well balanced life. Cooking is an essential step that can define us.