Ready in 40 minutes
Chickpeas make hearty and tasty vegetable. Highlighted with lots of roasted cumin. The roasted cumin is divided in half, with first half added early to base to lend flavor, and second half added to finish to lend aroma.
To roast spice, in saucepan preheated with medium heat, roast the cumin seeds until aromatic, 30-60 sec. Remove from heat immediately and pour from pan into small bowl to cool. After cool, grind to coarse powder in spice grinder, 10 sec. Also separately grind coriander seeds and red chili pepper.
To make the base, in small saucepan brown onion, 10-20 min. Can save time by browning onions in batches and using saved brown onions. Add tomato and cook, 3 min. Allow the tomato to saute, not boil. Add water, garlic, ginger, 1/2 roasted cumin, coriander, turmeric, red chili pepper, and boil 2-3 min. Water keeps garlic from burning. Remove from heat and allow to cool slightly. With stick blender, puree the tomatoes into gravy.
Now for the main ingredient, the chickpeas. Add chickpeas and bring to boil, cover and simmer 5 min. Mash 2 tbsp chickpeas and stir.
To finish, add garam masala, 1/2 ground roasted cumin, black pepper and fresh coriander and stir. Serve.
elizardbeth 8m agoI thought this was super plain and watery. I spiced it up with more garam masala, 1 can of coconut milk, 1 tbs of honey and some salt. Boiled it down more to make a creamier sauce. Much better that way, but so not what the recipe called for.
Bonnieenders 1y agoNot as good as my neighbor's Channa Masala, but better than my attempt at it! Detailed instructions worked great. I mashed about half of the chick peas and liked the texture.
ClassicKnits 1y agoA healthy dinner main dish, I added 3 peeled and diced russet potatoes and served over brown rice. I found the flavor had more depth the next day reheated.
Lothcol 4y agoIt worked for us. Thanks.
krzysztofkuchcinski 4y agoGood recipie. Simple and tasty.