Chana Masala Spicy Chickpea Stew Food

CHOLE (CHICKPEA STEW)

Steps:

• Heat 1 tbsp. oil in a deep bottomed pan on med. heat for 2 mins.
• Toss in all the whole spices: 1 bay leaf, 2 cardamom pods, 2 cloves and 1/2 tsp. anardana seeds. Cook for 2 mins.
• Add 1 tbsp. each of ginger and garlic paste. Saute for 30 secs. to 1 min.
• Slide in 3/4 cup onions and 1 green chili. Cook for 2 mins. until onions are softened.
• Add the following masalas: 1 tsp. each of turmeric, Kashmiri red chili and chana masala plus 1/2 tsp. salt. Stir to coat the onions evenly with the spices.
• Add 2-3 tbsp. water and cook for 3-4 mins.
• Toss in 1/2 cup tomatoes and continue cooking, another 4-5 mins. until onions are soft and mushy.
• Mash with a hand masher or back of spoon.
• Add 1 1/2 cups of water and simmer for 10 mins.
• Strain the onion-tomato mixture, keeping the water and the pulp (onions, tomatoes, green chili, whole spices) separate. Remove the bay leaf from the pulp.
• Blend the pulp with 1/2 cup chickpeas and 1/2 cup water. Process to a smooth paste/puree. Add more water if necessary.
• In the same deep bottomed pan, add 1 tbsp. oil. Toss in the rest of the onions (1/4 cup), tomatoes (1/2 cup) and green chili. Add rest of the masalas: 1 tsp. chana masala and 1/2 tsp. chaat masala. Stir to mix everything evenly for 30 secs. to 1 min.
• Add the onion-tomato chickpea puree, the strained liquid and rest of the chickpeas.
• Turn the heat up to med. high, cover and cook for 20-25 mins. until the stew is at the desired consistency.
• Taste and add salt to taste (approximately 1/4-1/2 tsp.).
• Turn off the stove and garnish with the chopped cilantro.
• Serve with hot Bhatura!

EASY CHANA MASALA (SPICY CHICKPEA STEW)

Steps:

• Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
• Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
• Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
• Add the tomatoes cook 1 minute.
• Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
• Serve over prepared rice. Garnish with chopped fresh cilantro if desired.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.