Recipe Channa Masala

Stewed Chickpeas (YOM)

My mother loves this dish and frequently buys it at the grocery store prepared foods bar. I was...underwhelmed...by the MASSIVE amounts of oil that it seemed to be swimming in and also interested by how quickly (mere minutes) they whipped some up for her on a day it wasn't a featured dish. (cough, from a packet, cough cough) So of course like a lady on a mission, I was determined to make this for my mama fresh, from scratch, and NOT swimming in oil (aka digestable for us sensitive tummies.) I found a really great recipe at slate.com that I altered only slightly. It tasted slightly over spiced fresh out of the pot, but I have to say over the next 24 hours the chickpeas really absorbed a lot of flavor, so this, like cake, is best made the day before serving. I agree with the article that one really needs both the Channa masala spice mixture and then the amchoor. The Indian spice vendor at our farmer's market cautiously asked me if I had used both and then happily reaffirmed that they are both needed for the correct flavors to set up. (on a separate note she suggested Gobi Paratha as a alternative to Aloo, and I just might have to try that!) Also start with dried beans. or you will end up with Channa Mushala = no good.

Ingredients:

 1 lb dried chickpeas

1/4 cup organic virgin coconut oil

1 tbsp cumin seeds

2  med. onions

1 1/2 tsp turmeric

2 serano chiles

8 cloves garlic

3" ginger

8 Roma tomatoes

2 tbsp  channa masala spice

1 tbsp garam masala*

1 tbsp ground cumin

1 tsp raw honey

1 lemon

3/4 tsp amchoor powder

cilantro for garnish

salt to taste

Directions:

1. Allow chickpeas to soak over night in a water bath. Water should not only cover chickpeas but go a few inches above. They absorb A LOT of H2O...

2. The next day strain the garbanzos and in a large pot or dutch oven add more water and bring to a boil. Cook on med-high for about 1.5 hours. Salt to taste.

3. While this is cooking get your choppin' knife and get working on your onions, tomatoes, and chiles. No particular size needed, the tomatoes stew and fall apart, onions meh, about chickpea size-ish. Chiles, mince, P.A.T.Y. And get out that food processor for your garlic and ginger. You can do those by hand as well finely chopped but if you have the option...do the processor. Also this is a good time to measure out your spices, and juice that lemon to have those at hand.

4. In another large pot or if you're lucky something like this melt your oil. Add cumin seeds and wait 30 sec. Add your onions and a pinch of salt. Cook for a couple minutes until they are soft but not brown.

5. Add turmeric and chiles and cook for another 3-5 min.

6. Add the ginger and garlic then cook another 3-5 min.

7. Add tomatoes, channa masala spice, garam masala, cumin, and honey. Cover and cook for about 30 min.

Note: Keep a good wooden spoon handy for stirring throughout this process. If you have one dedicated to spiced foods, use it. It will get stained by the spices. Never however, use metal on metal, and be careful about anything plastic or rubber + heat. It may keep out smells or stains better, but read thoroughly when buying to prevent leached hormones and chemicals (shudder.) If you have expensive wooden spoons you don't want turmeric-ed up I suggest ikea or target for some simple bamboo spoons. I love mine and my bamboo cutting board. <3

8. When both the sauce and chickpeas have finished their cooking time pour 1 cup of the cooking water from the chickpeas into the sauce. If you prefer a smooth sauce (like the tomato yogurt masala) you can immersion blend your sauce at this point. otherwise it will be more like a chunky stew. Both delicious, your call. Strain the rest and add cooked chickpeas to the sauce. Simmer between 5-10 min. Add lemon juice and amchoor. Taste for salt, garnish with cilantro. (I love cilantro and usually add a good handful rough chopped!)

ENJOY! or refrigerate for 24 and then ENJOY!

one could use 3/4 of the amount of spices if one wanted to immediately enjoy but I think the chickpeas benefit flavor wise from resting in the sauce as well.

* garam masala

1 tbsp ground cloves

1 tbsp ground cinnamon

2 tsp cardamon

1 tsp fine ground black pepper

a healthy pinch cumin

BKBTY