Chana Masala

Adapted from Cooking Light.

In Chapel Hill there is a wonderful woman from Bombay named Vimala who used to host weekly community dinners out of her home. I only had the opportunity to go a couple of times during my senior year there, but it was enough for me to fall in love with her Indian cooking. She has since opened up her own restaurant called Curryblossom Cafe on Franklin St. where I am dying to go to soon! This recipe is a fairly simple adaptation to a traditional Indian dish that filled up our kitchen with exotic aromas. We served ours over brown rice with plain Greek yogurt on the side.

Ingredients:

• 1 can of chickpeas (garbanzo beans)
• 2 tsps. olive oil
• 1/2 onion, chopped (about 1 cup)
• 1 tbsp. minced peeled fresh ginger
• 1 garlic clove, minced
• 1/8 tsp. salt
• 1/8 tsp. ground cumin
• 1/8 tsp. ground red pepper (less or more depending on desired spiciness)
• 3/4 cup chicken or vegetable broth
• 1 can diced tomatoes, drained
• 2 tbsps. chopped fresh cilantro
• 1/8 tsp. garam masala

Directions:

Pour chickpeas into a large saucepan. Cover with water to 2 inches above chickpeas. Bring to a boil and cook until tender, about 5 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add onion, ginger, and garlic to pan. Cook for 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper. Cook for another minute. Pour in chickpeas, broth, and tomatoes. Cook for 5 minutes or until almost all of the liquid is evaporated. Remove from heat. Stir in cilantro and garam masala.