Chickpeas/Channa Masala

Chickpeas/Channa Masala:

Chickpeas/channa masala can be easily prepared using the canned chickpeas. Of course it is not very hard to prepare it from scratch but it requires early start. First, you need to soak the chickpeas/channa overnight and then boil them. I prefer using the canned chickpeas as it is the easier method. Here, I present with a recipe of chickpea/channa masala which will be sufficient to serve 4 people. This would taste good with jeera rice, plain rice, poori or even roti.

Ingredients:

• Canned chickpeas/channa: 2 cans
• Medium sized onions: 2
• Medium sized tomatoes: 3
• Amchoor powder: ½ teaspoon
• Jeera: ½ teaspoon
• Bay leaves: 2
• Garam Masala powder: 1 teaspoon
• Jeera/cumin seeds powder: ¼ teaspoon
• Dhania/corriander powder: ½ teaspoon
• Garlic paste: 1 teaspoon
• Chili powder: ½ teaspoon
• Oil: 3 teaspoons
• Water: 12oz
• Salt for taste

Preparation:

• Cut the onions and tomatoes into very tiny pieces. Wash the chickpeas/channa from the can and mash half a can of chickpeas/channa and keep aside.
• Now in a sauce pan, heat the 3 teaspoons of oil. Add the jeera and bay leaves and fry until they turn brown in color.
• Add the onions to the pan and fry till they are cooked. To the onions add the tomatoes and and half the amount of water and close the pan with a lid and le it cook till oil floats.
  At this time, add the garlic paste, jeera powder, coriander powder, garam masala, amchoor powder, salt and chili powder to the pan.
• Let it cook for 2 mins. Add water, mashed chickeas/channa and channa to the sauce pan. Let this cook for 5 more mins.
• Lip smacking dish of chickpea/channa masala is ready to be served. Get pleasure from it with rice, poori or roti.

Warnings:

• Add salt and chili powder according to your taste.

Alterations:

• 2 teaspoons of tomato paste can be used instead of tomatoes and amchoor powder.
• Pureed onions can be added as a substitute of cut onions.