GOOD AND CHEAP DINNER RECIPES - CHANA MASALA

This Indian chickpea dish is a staple in my home. If you don’t have cooked chickpeas around, you can use canned, but it will cost about $1 more

INGREDIENTS

• ½ tbsp ghee or ½ tbsp butter plus a splash of olive oil
• 1 tsp cumin seeds
• ½ cup onion, diced
• 1 tsp garlic, finely chopped
• 1 tsp ginger root, grated
• ½ jalapeño, finely diced
• 3 tsp coriander powder
• 1 tsp turmeric
• ¼ tsp cayenne powder
• ½ tsp garam masala powder
• 1 tsp smoked paprika
• ½ tsp salt
• 1 cup canned tomatoes, puréed
• 2½ cups cooked chickpeas, drained
• ½ cup water
• garni sh
• fresh cilantro
• yogurt

RECIPE

1. Measure out all the spices except the cumin seeds and put them in a small bowl.
2. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) 
3. Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds.
4. Add the onion and sauté for 2 minutes. 
5. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. 
6. Add the spices and then the puréed tomatoes. 
7. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
8. Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water.
9. Mix, then bring it to a boil before reducing to a simmer.
10. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. 
11. For a full meal, serve over rice or with roti.

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