Seasoned Chickpeas with Tomatoes (Channa Masala)

Here's another recipe from Priti Chitnis Gress:

This recipe is one I often suggest for people who are trying Indian cooking for the first time. It has only a few ingredients and all of them are found at local grocery stores these days. Chickpeas are so nutritious with their protein and fiber content and more and more people are looking for easy vegetarian alternatives now. There are so many ways to serve this recipe: over hot basmati rice, with chappatis, stuffed into pita bread, and even pureed in a blender and used as sort of spicy hummus dip. I’ve even served this to my daughter with rice when she was a toddler. It is an easy-to-prepare, filling, and most importantly tasty meal!

Makes 4 to 6 servings

2 teaspoons oil
1 small onion, chopped
1/2 cup chopped green bell pepper
1 large tomato, chopped
2 (14-ounce) cans chickpeas, drained and rinsed
2 tablespoons tomato paste
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon garam masala
1 teaspoon garlic-ginger paste
2 tablespoons chopped fresh cilantro

Heat the oil in medium-size pot over medium heat. Add the onion and bell pepper, and sauté until softened. Add the chopped tomato and continue to sauté until the tomatoes break down, forming a sauce. Reduce the heat slightly, and add the chickpeas and tomato paste, stirring to combine the ingredients. Add 1/4 cup of water.

Add the salt, cayenne pepper, turmeric, cumin, coriander, garam masala, and garlic-ginger paste. Stir until the ingredients are well combined, adding more water if the mixture gets too dry.

Reduce the heat to low and simmer, covered, for 5 to 10 minutes. Top with fresh cilantro before serving.

Questions about this recipe--or about Indian cooking in general? Leave a comment and Priti will respond!

You can use this map to locate authentic Gujarati cuisine, or you can just pick up a copy of Priti's cookbook.