My husband has always sworn he can’t stand any eastern Indian spices. He will not eat Indian food!!! He seriously dislikes any kind of legume, too. No matter what I say. No matter what I try to make him taste.
So while he was on the road this summer, I thought I’d try my hand at chana masala, since he wouldn’t have to gag over dinner since I was just making it while he was gone. I loved it!!! My sister loved it, too. I told him about it and he showed his support of the dish by showing the enthusiasm of a bump on a pickle. But I was determined that he should try it at least once. And if I made it, I knew he would at least give it a try – after all, tasting his wife’s homemade food is his God-given duty as a husband. 😉
He reluctantly tried it. Didn’t really like it, he said, but it wasn’t terrible, either. So, I made it again. (Of course. Myself being the determined woman that I am. Ha!) But guess what? This time he said he really liked it!!!!! And the third time I made it, he asked me to make it!!!
So, I am going to share this recipe with you, because it has the ability to rise above food barriers and soar over the misconceptions of dislike! (Okay, a little dramatic, I know. It’s not miracle-working chana masala. But it’s pretty darn close! 😉 )
Here is the delicious, accidentally vegan (oops!) stuff.
makes 4 servings, or feeds 2 hungry humans
1 yellow onion
1-2 tomatoes (enough tomato to equal onion size)
1 -1″ piece of fresh ginger, peeled
4 cloves garlic
3 Tbsp olive oil
2 bay leaves
1 tsp chili powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 pinch salt to taste
1 – 15 oz can chickpeas (garbanzo beans)
fresh cilantro for garnish
I try to only get my food processor out when I have to, because it’s a hassle to get out, wash, and put back with all of it’s blades and parts, etc. But this is one time you’ll want to get it out. (If you want basmati rice with your masala, now is the time to get that rice cooker out and get it started. About 1 cup of rice to 2 cups of water, and you will have enough to go with the masala.)
Quarter the onion and the tomato(es), peel the ginger and the garlic. Puree in the food processor.
Heat up the olive oil in a skillet, and put the bay leaves in just long enough to make the oil fragrant. About 30 seconds. Take the bay leaves out. (I left mine in today ’til I added the chickpeas. Didn’t seem to hurt it. 🙂 )
Pour the puree into the oil, and cook until the oil begins to separate from the mixture and is golden brownish in color – 2-5 minutes. Season the mixture, and stir until very hot and thick…2-3 more minutes. The seasoning will make it rust-colored.
Stir a little water in to make it a thick gravy. Add the chickpeas into the “gravy”, stirring and cooking until chickpeas are heated all the way through. About 3-5 minutes.
Serve up with the basmati rice (or naan bread, if you prefer), and enjoy heartily!! This is so delicious. I hope you love it!