Wednesday, June 20, 2012

Chana Masala

Dave loves Indian food. While I can't take the heat like he can, I do enjoy many of the spices that easily combine into wonderful dinners. We usually go out to eat our Indian fix or we rely on Trader Joe's frozen entrees. There aren't many frozen dinners I enjoy, but I highly recommend the Trader Joe's Indian cuisine collection. They are the perfect option for a busy night. With that said, I am trying to get better about cooking some Indian inspired dishes. I found this recipe on Bakin and Eggs and knew it would be a great combination. I love chickpeas and finding more meatless meal options, and Dave would get his Indian spices. We both really liked the way this turned out. Although my wimpy tongue did need a tall glass of water near by!

 You will need:
*1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced

*2 teaspoons fresh ginger, grated

*1 tablespoon ground coriander

*2 teaspoons ground cumin

*1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric

*2 teaspoons paprika

*1 teaspoon garam masala

*1 15oz can diced tomatoes (do not drain!)
2/3 cup water

*2 15oz cans chickpeas, drained and rinsed

*1/2 teaspoon salt

*1/2 lemon, juiced
*cooked rice and naan for serving, optional

1. Heat oil in a large skillet over medium heat. Saute onion for about 5 minutes or until softened. Add garlic and ginger, cook for another 2-3 minutes. 

2. Switch the burner to medium-low heat. Add the coriander, cumin, cayenne, turmeric, paprika, and garam masala to the onion mixture. Cook for about 1-2 minutes; then add the tomatoes. Next, add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

3. Serve over rice and/or naan if desired.

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