Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

The first time I ever had Indian food was sometime when I was in college. Growing up in the upper mid-west, we ate plenty of hot-dish/casserole (yeah, Minnesota!), meatloaf, and scalloped potatoes and ham. While comfort food can certainly hit the spot on occasion, I didn’t know how lucky I was that my parents would also make Italian, Mexican, and Chinese food. Indian food, however, was culinary territory yet to be explored.

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When I finally did discover the Indian cuisine, I was instantly smitten. A trip to Indian was put onto my bucket list right away. And everybody who knows me knows that when I travel, I love to explore culture through eating.

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In 2011 while Karl and I were living in Japan, an opportunity came up for us to travel to India with some friends of ours. I was thrilled! It was an incredible trip full of sight-seeing and delicious food. I was expecting the food to be spicier than what I was used to, but…wow. It was spicy morning, noon, and night! My tummy eventually needed a break-thank goodness for peanut butter toast!

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I love cooking Indian food…but admittedly, I don’t make it as spicy as the food I had in India! This recipe is a cinch to make, and is super healthy and delicious!

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Chana Masala (Chickpea Curry)
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Ingredients

  • 2 cans of chickpeas, drained-reserve liquid
  • 3 tablespoons oil (I used canola)
  • 2 medium onions, chopped
  • 1 teaspoon fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 green chilies, seeded and minced
  • ½ teaspoon ground turmeric
  • 2 large tomatoes, chopped
  • 1 tablespoon ground coriander
  • 2 teaspoons garam masala
  • juice from one large lemon
  • ½ cup chopped fresh cilantro
  • salt to taste
  • Cooked basmati rice, for serving

Directions

  1. Heat oil in a pan. Add the onion, ginger, garlic, green chilies, and turmeric. Sautee until the onion turns soft and translucent.
  2. Add tomato and cook until soft. And the chickpeas and the ground coriander. Cook for ten minutes.
  3. Add a cup of the reserved liquid. Cook another ten minutes.
  4. Add the garam masala and lemon juice. Cook over medium-low heat for a few minutes. Add more liquid to create a sauce.
  5. Serve curry over rice and garnish with the chopped cilantro.
  6. Enjoy!
http://www.theartfulappetite.com/2016/09/26/chana-masala-chickpea-curry/

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People who love to eat are always the best people. ~ Julia Child