lab: (Default)
[personal profile] lab posting in [community profile] batchlunch
I actually wanted to make steak today, and then I thought, "Or you could make chickpea curry." Which I did because it keeps awesomely in the fridge and well, it's chickpeas.




This recipe is closest to the one I use. I've annotated my changes/substitutions at the bottom.

Chana Masala
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.


Changes:

I had a bit of a moment yesterday when I realised that I did not have cumin seeds, so I ommitted them. I also only used half a lemon because I'm not too fond of citrus flavour in general. I also sometimes add ground fennel seeds a pinch of nutmeg and ground cloves.

Date: 2010-03-16 12:39 am (UTC)
neekabe: pile of thin rope (Default)
From: [personal profile] neekabe
This is awesome. Just yesterday I was looking at the bag of chickpeas in my cupboards and going "I should make something curry like with these" and then I stalled out. Now I have a recipe!

Date: 2010-03-17 10:28 pm (UTC)
st_aurafina: Rainbow DNA (Default)
From: [personal profile] st_aurafina
Oh, wow, this sounds amazing. I can't wait to try it out. I love chickpeas.

Date: 2010-04-24 01:51 pm (UTC)
sailorcoruscant: (Default)
From: [personal profile] sailorcoruscant
I made this tonight and it was lovely, a little more spicy than I was originally expecting, but delicious. Thank you for posting it, this recipe's definitely a keeper. :)

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