Chickpeas are very popular in Indian dishes and a mainstay on pre fix menus. This recipe is one of the several common variations that uses chickpeas. The dish has a very rustic flavor and is quick to make.
- 2 Small cans (15oz. each) Chickpeas (Channa)
- 2 Black teabags
- 1 1/2 teaspoon salt
- 1 tablespoon Channa Masala Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1” piece Ginger, julienned
- 1 Large tomato cut in chunks
- 2 tablespoon ghee or butter
- 1 teaspoon Carom Seeds (Ajwain)
- 2 tablespoon Cilantro Leaves, chopped
- Drain and wash the chickpeas from the cans. Boil them in a pot on medium heat with 2 cups water, salt and teabags for 10 minutes. This will soften the chickpeas and change the color to dark brown. Remove the water and transfer them to a large bowl.
- Add the channa masala powder, coriander powder and cumin powder to the chickpeas. Heat a large pan and transfer this mix to it. Now add the chunks of tomatoes and ginger. For this recipe you do not need to cook the tomatoes too much as they need to be slightly firm.
- Heat the ghee/ butter in a small skillet. When it is very hot add the carom seeds and quickly pour this over the chickpea mixture. Stir and cook for 5 minutes.
- Sprinkle the chopped cilantro leaves. Serve with rice or naan.
Parul Mehra started has mastered the Indian style even modifying it to suit modern tastes. Recipes on her blog focus on presenting real Indian recipes that are based on ingredients used in everyday home cooked meals. She also wants to remove the fear factor that people associate Indian cuisine with. At the same time dispel the belief it is spicy with heat, since in these recipes the spice is always for flavor and healing the body.