Chana masala (Spicy Chickpea)

Ingredients:

2 can Garbanzo beans OR 2 cup uncooked dry chickpeas

1 medium onion 

3-4 large tomatoes

1-2 green chilly

2 tblsp chopped ginger

5-6 clove garlic finely chopped 

1 tsp tamarind paste OR 5-6 pieces raw tamarind soaked in water and boiled in 1/2 cup water. Cool and keep aside. 

Condiments

1 tsp cumin seeds

6-7 whole black pepper

3-4 bay leaves

1-2 cinnamon stick

4-5 cloves

1 tsp Punjabi garam masala

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilly powder

Salt to taste

Finely chopped and washed cilantro for garnishing

Procedure:

1. Soak the raw chickpeas in water overnight, wash and then pressure cook for 30-40 minutes to soften the chickpeas OR use Garbanzo cans.

2. In a mixer prepare a paste of tomatoes, onions, green chillies, ginger, garlic. 

3. To preheated oil add cumin seeds first till they splutter, then add whole black pepper, cinnamon, bay leaves, cloves.

4. Add coriander seeds, turmeric powder, red chilly powder, salt. 

5. Add the prepared tomato-onion paste, mix. 

6. Add the tamarind paste or the boiled water of the raw tamarind pieces. Roast the spices and the paste till the oil oozes out. It smells ahhhhaaa!!  

7. Add the chickpeas to the cooked spicy mixture, add water and bring to boil. It may take 4-5 minutes.  Garnish with chopped cilantro leaves and relish with rice, or Indian fried bread- thats a delicacy! 


(Tip: For thicker gravy, scoop some garbanzos out of the soup, mash it in a bowl and add the mashed garbanzos to the soup.)