Chana Masala

So most of the time, we tend to cook what we know. However, as a young chef, I don’t know too much. I am no master of any type of cuisine, so I’ve started trying to explore multiple cuisines. For this dish, I decided to go Indian! I (attempted) to make a Chana Masala, but this was not the most successful dish. Here’s what you’ll need:

1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two, 15 oz. cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala
1/2 teaspoon turmeric
2 teaspoons grated fresh ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1 diced jalapeno
1/4 cup minced fresh cilantro
salt to taste
Hot cooked grain rice

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Start to heat your oil in the pan and then add the onion and saute until translucent. Then add the garlic and continue to saute until golden. Then, add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water.

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Bring to a simmer then cook over medium-low heat for 10 minutes, stirring frequently. It should be stewlike – very important. Add more water if needed. After the 10 minutes, stir in the cilantro and season with salt. Serve over rice and enjoy.

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So this dish was fine…it was definitely more chickpea than masala i think. I did not execute the “Stew” portion of the dish which I think is what ultimately led to the downfall of the dish. It wasn’t bad, but it just wasn’t good either. I think adding 2 cans of chickpeas was too much as well – it would’ve been much better with maybe just one can. Overall, the flavors were good, I think the texture just needed some work.

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