Garbanzo Beans in Spicy Sauce (Chana Masala)

I absolutely LOVE Indian food. I was raised on it, as we were very good friends with a Punjabi family. They were Sikh’s, and we participated in many Sikh festivals and weddings. When I eat Indian food, I relive many of the memories of my childhood. Unfortunately, my city does not have a good Indian restaurant – at least in my opinion. So, I make my own. I’ve been cooking Indian food for about 25 years. I have recipes that I’ve created, recipes that I learned from our friends, and quite a few good Indian cookbooks. This recipe is from the “Indian Recipes for a Healthy Heart”, from the kitchen of Mrs. Lakhani. I was told by a friend that the garbanzo bean is considered the perfect food. So, here’s a wonderful way to enjoy them, perfectly!

Ingredients (serves 4 as a side dish)

15 ½ oz can of garbanzo beans (chick peas)
1 Tbls canola oil
1 tsp cumin seeds
1 cup onions, finely diced
2 tsp ground coriander
¼ tsp turmeric powder
1 tsp garam masala *
½ tsp salt
2 tsp garlic, minced
2 tsp ginger, minced
1 cup water
3 Tbls tomato paste
1 tsp lemon juice
¼ tsp cayenne pepper (optional – can use more or less depending upon your taste)

For Garnish (I don’t usually add the garnish, but it is very good with it)
1 green chili, seeded and chopped
½ cup onions, sliced
1 cup tomatoes, chopped
¼ cup cilantro, chopped

Directions

1. Rinse garbanzo beans in cold water and drain.

2. In a saucepan, heat oil and fry cumin seeds for a few seconds. Add onions and fry until they brown.

3. Lower heat. Add coriander, turmeric, garam masala, salt, garlic and ginger. Mix and cook for 30 seconds, stirring all the time.

4. Add 1 cup water and tomato paste. Mix and bring to boil.

5. Add garbanzo beans, lemon juice and cayenne. Mix well, cover and cook over medium heat for 15 minutes, or until the garbanzo beans are soft. Stir occasionally. If the mixture gets too dry, add a little water.

6. Serve and use garnish if desired.

*Garam masala can be made fresh, or can be purchased from an Indian grocer. It contains many spices and is usually added about 15 – 20 minutes before cooking is finished. Click here to view one recipe that I found on the internet. However, for convenience sake, I have always purchased the ready-made garam masala.