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Cheater’s Chana Masala – from Parents Need to Eat Too!

Posted by Jeanne on February 16, 2012

I am in possession of Debbie’s book!  You can be too – order here, or leave a comment on this post before midnight on Tuesday, February 21st to be entered to win one!

I was super excited to try this recipe.  We both love Indian food and Omaha is terrible for delivery – so I was incredibly excited to see the estimated cooking time for this recipe is a mere 25 minutes.  And it wasn’t kidding – from start to finish, including some really poor planning on my part that meant I had to wash both the skillet and the knife to cut things, we were done in an hour.  And I mean “done eating” and, even better, “done putting away the leftovers and loading the dishwasher,” not just “done cooking.”

Brilliant.  Definitely a keeper.

Cheater’s Chana Masala

2 TB vegetable oil
1 medium onion, finely chopped
One 1-inch piece of fresh ginger, peeled and grated, or 0.5 teaspoon ground ginger
2 garlic cloves, minced
2 tsp ground coriander
2 tsp ground cumin
0.125 tsp cayenne
Two 15- to 16-ounce cans chickpeas, rinsed and drained
0.75 cup water
One 14.5-ounce can diced tomatoes, drained
2 TB chopped cilantro (we had no cilantro.  Sad.)
1 tsp garam masala
Juice of 0.5 lemon (about 1.5 TB)

Check it out!  Cooking from the book for realz!

Cooked brown rice, plain yogurt, and prepared chutney, optional, for serving (we used white basmati rice and some garlic naan from Trader Joe’s)

1. Heat the oil in a large saucepan over medium-low heat. when it shimmers, add the onion, fresh ginger, if using, and garlic and cook, stirring occasionally, until the onion is translucent but not browned, about 5 minutes.
2. Add the coriander, cumin, cayenne, and ground ginger (if not using fresh) and cook for 1 minute.
3. Add the chickpeas, water, diced tomatoes, and salt to taste and raise heat to medium. Simmer uncovered (if it spatters too much, cover it partially) until the sauce has thickened, 5 to 10 minutes.

4. Remove from heat, then stir in the chopped cilantro, garam masala, lemon juice, and salt to taste.
5. Serve over brown rice and top with a spoonful of yogurt and chutney, if desired.



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