Chana Masaledar

Ingredients:

Main dish:

  • 3 T vegetable oil
  • 1/4 t whole cumin seeds
  • 1 medium onion, peeled and chopped
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1 t ground coriander
  • 2 cloves garlic, peeled and minced
  • A piece of ginger, about 1/2 inch square, peeled and grated
  • 1 T tomato paste
  • 2 15 oz. cans of chickpeas (garbanzos)
  • 1/2 t salt
  • 1/2 t cayenne pepper (You can use less, but we like it spicy)
  • 1 T lemon juice

Garnish:

  • 1 firm tomato, washed and quartered
  • 1 medium onion, halved and cut into coarse slivers
  • 4 fresh hot green chilies

Directions:

  1. Heat the oil in a heavy-bottomed 10-inch skillet over a medium-high flame. When hot, put in the whole cumin seeds. As soon as they begin to darken, after a few seconds, add the chopped onions. Stir and fry 7 to 8 minutes or until onions begin to turn a golden brown.
  2. Turn heat to low and add the cinnamon, nutmeg, cloves, and coriander. Mix, add the garlic and ginger, and fry, stirring, for 2 to 3 minutes. Add the tomato paste.
  3. Open chickpea cans and drain out most of the liquid, leaving about 2 tablespoons. Pour this and the chickpeas into the skillet. Add salt, cayenne, and lemon juice. Mix well, cover, and let the chickpeas cook with the spices for about 10 minutes. Stir gently every now and then, taking care not to break chickpeas.
Note

This dish can be prepared a day in advance, covered, and refrigerated. Reheat gently over a low flame.

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