Post-Kid Kitchen: (Probably Nothing Like) Chana Masala

Full disclosure: I have no idea what authentic chana masala tastes like.

My first real exposure to curries was as a way of making a months-long elimination diet more interesting. Beans, rice, and certain vegetables were my primary "safe" foods. Simmering those things with spices, I worked out some pretty good bean curries (including one of Rob's favorite black bean recipes).

Once tomatoes were back on the menu, I tried my hand at chana masala. By which I mean I threw a bunch of chickpeas in a pan with some onions, garlic, tomatoes, coriander, and garam masala. This is still how I make my so-not-authentic chana masala most of the time.

If this were going to be a recipe, it would look a lot like what I did last night.

Chana Masala

Serves 4

2 tsp olive oil

1 tsp brown mustard seeds

1 large onion, diced

2-10 cloves garlic, minced or pressed (See note)

1 finger of ginger, minced (I used a piece about the size of my thumb)

2 medium tomatoes, diced

3 cups cooked chickpeas

1 tsp salt
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric

Pinch cayenne (or more, for the spice-tolerant)
1/2-1 cup water

Juice of one lime

Cilantro leaves for garnish

Note: I like things pretty garlicky, and our locally-grown garlic tends to be on the small side. If your garlic cloves are enormous, you might not want to use 10 of them. But that's up to you.

Heat oil in a big skillet (cast iron is ideal) over medium-high heat. Add mustard seeds and stir until they begin to pop. Lower the heat to medium and add onions, garlic, and ginger. Saute until onions are soft and translucent. Add tomatoes, and cook for another 3 minutes. Add the chickpeas, salt, coriander, garam masala, turmeric, and cayenne. Stir everything up really well. Add 1/2 cup of water, or more if it looks too dry. Bring to a boil, reduce heat and cover (I use a pizza pan for this). Simmer 30 minutes. Give it a stir every now and then, if you feel like it.

Remove from the heat and stir in lime juice. Serve garnished with cilantro.

Served with its BFFs, roasted cauliflower and brown basmati rice.

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