Chana Masala -- Indian Chickpea Curry

I had been boiling chickpeas for so long that I was quite eager to begin cooking the recipe I had been anxiously waiting to complete for a while. I decided to make chickpea curry -- also knows as Chana Masala. Chickpeas are a great source of protein and a wonderful carbohydrate fulfill-er. They are currently also one of my favorite ingredients to cook with. That is because I haven't really cooked much with them before and never realized how many cooking options they provided. It is like a new discovery! Also because I really love hummus.

The Chana Masala I Completed Today! -- Proud Moment.

I really love Indian food -- as I may have mentioned earlier. It is probably on the top of my all time favorite food. Sometimes I get Indian food cravings very badly. This time was one of them. I thought it was the perfect time to make a curry out of the chickpeas that I had just finished boiling. I found this recipe online from smittenkitchen and adapted it a little!

Chana Masala

Ingredients:

• 1 tbsp vegetable oil
• 2 medium onions -- chopped
• 2 tsp minced garlic
• 2 inch piece of fresh ginger -- minced
• 2 medium tomatoes -- chopped
• 1 fresh green chili -- chopped (optional depending on your spiciness preference)
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tbsp dried mango powder
• 1 tsp ground turmeric
• 2 tsp cumin seeds
• 1/2 tsp cayenne powder (optional depending on your spiciness preference)
• 2 tsp paprika 
• 1 tsp garam masala
• 2/3 cup water
• 4 cups boiled chickpeas
• 1 tsp salt

-- Do not be put off by the amount of spices that are in this recipe. I know the list looks long!! They are actually quite attainable and affordable (in Singapore that is). You can buy them at most local supermarkets or Indian stores. The dried chickpeas can easily be attained here as well. Besides, the color and fragrance of the spices combined is a wonderful reward! I love love the smell of these spices all mixed together. Pure greatness to the nose. 

The Beauty of Spices!

Some of the Chopped Goodies

The Chickpeas -- still excited they are finally cooked.

1. Heat the oil in a large pan and add the onions, garlic, green chili and ginger. Cook for approximately five minutes or until onions begin to brown. Reduce heat.
2. Add in all the spices, mix and cook for another minute or so. 
3. Add in the tomatoes and mix well. Immediately after, add in the water and the chickpeas.
4. Let it simmer for 10 to 15 minutes. Add salt to taste and it is ready to be served! 

Done!

Yum yum yum

The chana masala turned out wonderfully! I was extremely happy with how it looked and tasted. Especially after a dissatisfying chickpea boiling session the day before, this was quite a rewarding cooking experience. The cooking of the masala is actually very fast and quite an easy dish to make. It was however, a little on the spicy side. I really enjoy spicy food but if you are not a spicy eater, I definitely suggest eliminating the cayenne pepper or cutting it in half. That stuff is SPICY and powerful. 

I ate this with some brown rice. It was a lovely lunch! Myrthe is happy.

Hasta la vista!