Easy Channa (Chick Pea Curry)     


DescriptionAlthough this is not absolutely authentic, its quick (unlike most Indian dishes), and easily made for a delicious approximation of the real thing.
Curry TypeUnknown
StrengthMild
DifficultyEasy
SourceArup.Banerji@williams.edu (Arup Banerji)
VegetarianYes
VeganYes
Time to prepareUnspecified
Time to cook20 mins
No. of servings
Ingredients1 medium onion, chopped finely
2 cloves garlic, chopped
1 1/2 tbsp. canola oil
2" stick cinnamon (optional)
6 cloves, crushed (optional)
4 cardamom pods, crushed (optional)
2 tsp. INDIAN curry powder (see NOTE below)
2 or 3 tbsp. tomato ketchup
2 14-16 oz. cans chick peas (garbanzos)
1 bunch coriander leaves (cilantro), de-stemmed and chopped
InstructionsFry the onions in oil at medium-high heat until golden and translucent, 2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good!).
Now add the curry powder to the onions, fry for a minute or two. As the mixture begins to stick, add the ketchup to make it more pliable. Keep on frying for about 5 minutes, stirring fairly constantly. Once this "base masala" is ready (one hint is if the oil starts separating from the mixture),
just add the chickpeas, including the water they are in. Stir to mix, heat until it boils, then cover and lower the heat to medium-low. Cook for 15 minutes, take off heat and stir in coriander leaves. Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice.
NotesMcCormicks or other American "curry powder" just isnt as good as the powder you can find in Indian stores. In case you are finicky and an Indian store isnt easily available, a fair approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder.
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