recipe: chana masala

I really love Indian food--minus all the grease that comes with take-out. From a number of different recipes, and over many many times making this, I've developed my own version of chana masala (chickpeas in a tomato gravy) that I love. I usually start with dried chickpeas, bringing them up to a boil and then simmering them until they're tender, but canned chickpeas are just fine too. I serve this with brown basmati rice and my Indian creamed spinach (minus the paneer, which always feels like too much trouble). It's super healthy, and it's even better the next day.

Chana Masala

1 lb dried chickpeas (about 2 cups), simmered until tender
1 T. vegetable oil
1-2 small onions, chopped
1 jalapeno
2 t. fresh ginger, minced or grated (like on a microplane)
2 t. cumin seeds
1 T. flour
1 T. coriander (the dry spice)
1 t. turmeric
1 t. chili powder
1 t. garam masala
1 t. salt (plus more to taste)
28 oz. can of whole tomatoes in juice, crushed by hand (or you could use crushed tomatoes)

Saute the onion on medium heat in vegetable oil until soft or golden brown. Add jalapeno, ginger, and cumin seeds and saute a few minutes longer. Stir in flour and cook a minute or so. Stir in spices (coriander through garam masala) and cook another minute.

Stir in tomatoes, salt, and chickpeas. (You might not want to add all of your chickpeas - depends on the ratio of sauce to chickpea that you like! If you have chickpeas left over, they make delicious homemade hummus...)

Cook until sauce is thickened and chickpeas are the softness you like, maybe 15 minutes or so.