Chana masala

Chana Masala is one of India’s vegetarian classics, a dish of curried garbanzo beans (chana) that can be eaten as a stew or over rice for a complete protein. I think it’s ethnic food at its best and with the restrictions of Lent and Passover coming up, a flavorful, easy meatless meal is more welcome than ever.

This is based on a recipe told to me by a woman in an Asian foods store; the moment she said, “Soak the garbanzos all day or overnight,” I knew I’d be streamlining it. I use canned beans and instead of making a tomato puree from scratch as she does, I use tomato sauce fortified with a little tomato paste. If you have tomato puree do use it, but I only see it in huge cans

In addition to being a quick recipe, this is economical and having it with rice extends it. Basmati is the rice of choice here, and I add some cumin to it, about 1/2 teaspoon, before serving as many restaurants do. Add some chopped, fresh cilantro to the chana masala if you wish, but I prefer to use it as a garnish.

Ella’s Chana Masala

2 TB vegetable oil
1 tsp cumin seeds*
1 tsp green chilis, chopped fine
1 8oz/227g can tomato sauce
1 TB tomato paste
1 tsp ginger paste
1/2 tsp turmeric
1/2 tsp chili powder or to taste
1 tsp coriander
1/2 tsp cumin
1 15-oz/425g can garbanzo beans, drained and rinsed
1/2 cup/4 oz water
1/2 tsp salt or more to taste
1/4 tsp garam masala
1 – 2 tsp lemon juice, to taste

*These will stay good for a couple years if stored airtight in the freezer. Let come to room temperature before using.

In a large, heavy skillet or saucepan, heat the oil over medium heat until shimmering. Add the cumin seeds and stir fry for about 30 seconds. Add the green chilis — you should hear a sizzle when they hit the pan — the tomato sauce, tomato paste, ginger paste, turmeric, chili powder, coriander and cumin and stir well. Let simmer uncovered several minutes, stirring from time to time, until it thickens and reduces somewhat.

Add the garbanzos, water and salt, lower the heat and simmer uncovered for 10 minutes until the beans are tender but not mushy. Stir in the garam masala and lemon juice and serve.

Serves 2 as a stew or 4 with rice

Ella’s notes: Garbanzo beans are also sold in a slightly larger can, I believe it’s marked 540g, and I use that size if it’s what I have. I’ve made this with regular and organic garbanzos and I do think the organics are worth the few cents more.

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Tagged as: budget meals, easy, ethnic foods, healthy recipes, Passover, quick