CHANA (GARBANZO) MASALA

Chickpeas (garbanzo beans)  add lots of flavor and protein to all kind of  dishes.  These are a staple in Middle Eastern cooking. Chickpeas are common ingredient in soups, salads and stews.

Here is a recipe for delicious chickpeas simmered in  fragrantly spiced  and slightly tangy gravy. It can be easily adjusted to suit your palate.

Readily available in a can but I had used the dried garbanzo beans that require soaking overnight. They are then rinsed and boiled until soft before you can proceed in  making any dishes.

Chana (Garbanzo) Masala  always make a popular side dish and a regular on our table.

CHANA (GARBANZO) MASALA
Servings    :   3-4

1 cup garbanzo beans soaked overnight
2 onion chopped
2 tomato chopped
2 tsp chili powder
1/2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cumin seeds
1/4  tsp turmeric
1 tsp garam masala
1 tsp  garlic minced
2 tablespoon oil
1 tsp ginger minced
salt to taste
2 tablespoon chopped cilantro

DIRECTION

Rinse and drain garbanzo bean. Place beans into deep pot, cover with  3 cups water and salt, cook until the beans turn soft. Retain the liquid from boiling the beans.

Heat the oil, splutter the cumin seeds, add the onion, cook until onion turns soft.

Add in ginger and garlic, stir until fragrant.

Now add the tomato and salt. When tomato turns soft, add in all the spices except garam masala, cook until oil separates.

Add in the boiled garbanzo beans and  some cooking liquid,  cook until the gravy thickens  using medium heat, stir in between to avoid sticking to the bottom of the pan. The gravy should   be semi thick and not too watery.

Stir in garam masala and  more salt if needed. .

Garnish with cilantro. Serve  hot. with naan, puri, paratha or pulao.

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