With this prolonged cold snap, I’m once again craving spicy comfort food. In this house, that tends to be Indian. Plus, I’ve got a bag of potatoes, cans of chickpeas and still SO MANY jars of canned tomatoes to use up before this summer. With those ingredients in mind, I went on a hunt for a couple good recipes.
The first comes from the Smitten Kitchen blog, and it’s a lovely Chana Masala.
I’m posting the recipe here for my benefit, but I’d really suggest you pop over to her blog for added cooking tips and her gorgeous photos.
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
I used lime juice because it’s what I had, plus 2 pint jars of the summer’s canned tomatoes instead of fresh. (thus eliminating that last 2/3 cup of water)
It got two enthusiastic thumbs up from the husband. This will be a keeper…
next up: samosas, via Alicia. stay tuned!