Chana Masala (Chickpea Curry)
You can serve it with warm buttered naan bread or rice. This is a fragrant, beautifully colored dish to make so don't forget to admire the colors and smells while it is cooking. And taste test, add more or less of certain spices. If you want these spices all in one place then go to a Indian grocery store. Ingredients for the curry:
- 1 teaspoon Roasted Garlic Olive Oil
- 1 cup Onion, chopped small
- 1 red chili sliced and diced (optional)
- 1 1/2 Tablespoons fresh Ginger, grated
- 3-5 Garlic cloves, minced
- 1tsp Cumin
- 1/2 tsp turmeric
- 1tsp chili powder
- 2.5 tsp Garam Masala
- 2 tsp ground Coriander
- Salt and pepper to taste
- 1 -2 (15.5 oz) can chickpeas, rinsed and drained or Fresh chickpeas that were soaked and softened
- 1 (14.5 oz) can diced tomatoes, Do not drain; we prefer fresh tomatoes and I estimate about a can of tomatoes.
- 4 cups fresh baby spinach, use less if you prefer. (optional)
- 1/2 cup water
- For the Curry: Heat oil in pan; fry the onion until translucent and add the garlic, ginger and chopped chili. Cook flavors together for about 1 minute so they marry together.
- Add the dry spices to the onion mixture, Admire the color the of the spices all together before mixing the ingredients together. Heat until fragrant. Heat oil in large nonstick skillet over med-high heat.
- Add chickpeas and tomatoes, simmer 5 minutes. Stir in spinach, water and salt; cook one minute until water wilts.
- Serve warm with rice or bread. When reheating add more oil to add moisture and bring out flavor.