This is a simple basic Indian dish, chickpeas in spiced tomato sauce. Using canned chickpeas makes it quick to prepare. I haven’t yet tried this similar dish with black-eyed peas, which is less tomato-y, and uses more turmeric than I’ve ever seen in a recipe.
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Chana Masala (Chickpeas)
from Cooking With Amy — serves 2
1 Tablespoon vegetable oil
1 teaspoon cumin seeds
1 cup chopped onion
2 teaspoons chopped fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon turmeric
2 cups chopped fresh tomato
1 15-oz can chickpeas
1 cup water
1 or 2 fresh green chilies to taste (jalapeno, serrano, or thai chili)
1 Tablespoon fresh lemon juice
Salt to taste
2 Tablespoon chopped cilantro
In a large skillet heat the oil, then add the cumin seeds. Cook until they toast up. Add the onion and cook until softened and beginning to brown. Add the spices and ginger, stir and cook for a couple of minutes. Add as much green chili as you like, make sure you taste the chili to see how hot it is before adding!
Add the tomatoes and cook slightly, about a minute. Add the chickpeas and water. Cook for 10 minutes.
Add lemon and salt to taste. Top with cilantro.
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The original recipe does not specify whether to drain the can of chickpeas; I did. Indian recipes ALWAYS call for fresh tomatoes, but I’d rather use canned than what passes for tomatoes in February. YMMV.
Since I made this Thursday to take the pictures, it’s not what’s for dinner tonight. I’m leaning toward Saag Paneer (spinach with cheese).
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