Channa Masala

Looking for a quick, healthy weeknight dinner recipe?  Try this recipe.

Channa Masala

recipe from Jenna

2 15 ounce cans chickpeas
2 garlic cloves
1 onion
1 jalapeño pepper,
1 inch knob ginger
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1/2 lemon
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper
1 tsp turmeric
2 tbsp butter

Melt butter in cast iron pan on medium to medium low heat.  Funny story.  I found a Ziploc baggie in the fridge of leftover butter.  Last week when we were eating leftover muffins for breakfast, I would put a slice in a little baggie to take with us to work.  We never eat breakfast at home, one of these days I may try to start.  Anyways, I start this recipe by melting the butter…
I leave it there for a while and it isn’t melting.  I push on it with the spatula and it isn’t melting fast enough.  I lick the spatula & realize that it is not butter but rather cheese!  Oops.. I then cleaned the pan & started over.  You can skip this step if you’d like.  It’s really not necessary.  Butter is better.
Chop onion & add to pan.
Cook onion in the butter to caramelize.  This will take a while.  Be patient, like 15 minutes. Stir now and then to prevent from burning your onions.  You want them nice & caramelized.
In the meantime, chop jalapeño (de-seeded), ginger & garlic.
Your onions should look something like this.  These are getting there, almost done.
Once they are ready add the jalapeno, garlic & ginger & sauté with the onions for about 2 minutes or until you smell it!
Then add tomato pace & pince.  Pince means to brown in fat & is typically used for a tomato product.  Jenna gives a good explanation about how to do this.  I will reiterate it here.  Mix tomato paste fully with the onion mixture.  Flatten mixture on pan as shown here.
Turn heat up a little to about medium-high heat & let sit until you see a crust of tomato around the edges.  This is the hard part.  Just let it sit.  This process is burning away the sugars in the tomato leaving a very rich flavor.
Once it’s ready, add the spices.
Mix until just incorporated.
Then add chopped tomatoes (with juice) & garbanzo beans.  Make sure to rinse your beans to get rid of all that starch & sodium.
Wash until those bubbles are gone!
Once everything is incorporated, cook for 5 minutes or just enough time to heat the garbanzo beans through.  Add the juice from the lemon & enjoy.
This would be delicious with some naan or even with a little greek yogurt & cilantro on top.  We ate it plain and it was amazing.  Please make this recipe! You won’t regret it.
Another thing you won’t regret.. go to World Market (Cost Plus) & buy this. I promise. The sea salt does wonders!
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5 Comments

Filed under Recipes

5 responses to “Channa Masala

  1. Mark G

    That recipe sounds great! But what if I don’t have a cast iron pan?

  2. Leslie A.

    Yummy! I want to try this with chicken, do you think I should cook it first and then throw it in at the end with the garbanzo beans?

  3. Pingback: Creative Leftovers | iEatNeat

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