Indian curry comes in many forms, from restaurant to restaurant, from family to family. Here is another recipe for curry with chickpeas...a true street-food.
चना मसाला (Hindi)
/chana masaala/
/chana masaala/
Serves 3
~As with many curry dishes, adjust the amount of spices to your taste.~
2 Tbs. (30 ml) olive oil
1/2 tsp. (1 g) each dry: cardamom and red chili powders
1 organic onion
2 organic cloves of grated garlic
ginger
1 organic green chili pepper or jalapeño
2 tsp. (8 g) coriander powder
2 Tbs. (9 g) garam masala
1 Tbs. (15 ml) organic tomato paste
1 tsp. (2 g) each: paprika, black pepper, and turmeric powder
3 organic tomatoes, chopped
1 pound (455 g) cooked or canned organic chickpeas
2 cups (480 ml) water
juice of 1/2 an organic lemon
optional:
- cooked organic rice
- chopped cilantro or parsley
- (gluten-free) naan bread
- (dairy-free) organic yogurt
1. Sauté the cumin and onions.
2. Add the garlic, ginger, and chili. Sauté.
3. Add spices and lemon juice. Cook for another minute.
4. Add the tomatoes and tomato paste. Cook for 3 minutes.
5. Add the chickpeas and water. Simmer about 30 minutes.
6. Transfer to a blender. Blend roughly and put back in the pan.
7. Serve with any or all of the optional items.
