Chana Masala Chickpeas in a Tomato Sauce

Chana Masala Chickpeas in a Tomato Sauce ~ The humble chickpea in a rich and vibrant tomato sauce seasoned by warm Indian spices.I must confess that for as much as I love and adore the humble chickpea now, it was one of those things I turned my nose up at, without even trying for many years. Chickpeas were not part of my food life growing up.  In fact, the only time I ever really saw them was in one of those multi-bean deli salads that always were over-vingeared and under-seasoned.  Hmm, that makes me wonder if I’d like it now, since vinegar is a new love too.  And don’t get me started on what I thought hummus looked like.It seems after I had my surgery my palate went through a radical change.  I immediately disliked certain things and liked others.  I was told this would be a side effect. To this day I don’t completely understand how rearranging my digestive track has ultimately affected what my taste buds enjoy.  Maybe I just grew up? Or my palate matured by force? Whatever the reason is, I am happy that chickpeas are now a regular part of my diet.

When I took a trip to the Midwest several years ago now, I was served chana masala for dinner.  I had seen this dish many, many times on the buffet station during lunch at my local favorite Indian restaurant and had enjoyed it.  I always viewed it as a side dish, not a entree.  But my friends are vegetarian.  This was dinner, along with roti, basically, a whole wheat version of naan.

Medically speaking, I must consume animal protein.  Eating meat is not a lifestyle choice for me anymore, it is a life-choice, sounds dramatic, but it’s true. But this dish, this is the one dish that always always flirts with me saying, ‘see, you can be a vegetarian…heck even vegan, you could eat me every single day and be happy.’ It’s true.

I made a LARGE batch of this, and I seriously ate it for every meal for almost 6 days, my palate NEVER tiring of it. (This should be the point I tell you I only eat around 1/2 cup of food, a bit more if I am really hungry in a meal, so a large batch of this for me, is like for 4, maybe 6 if used as a side dish for everyone else.)

I have learned (the hard way) that I cannot just eat this dish for my meal and be happy (i.e. healthy).  You can, if you have all your digestive parts arranged in the same way you were born with, you’re good to go for enjoying this dish as your entree.  Therefore, in order for me to enjoy (i.e. live off this dish for a week) I started cooking an egg and serving it on top of my bowl of chana masala.  I opted not to photograph it with an egg, to keep it both vegan and vegetarian, but if you want to enhance the already near-perfect state of this dish, a egg whose yolk cracks and runs into the sauce is downright nirvana.

Hope you all enjoy this dish as much as I do.

Chana Masala {Chickpeas in a Tomato Sauce}

Course: Dinner

Cuisine: Indian

Author: Michelle De La Cerda

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Ingredients

• 2 cans of chickpeas (14-16 oz), drained and well rinsed
• 2 red onions , finely chopped
• 3-4 cloves of garlic; minced/grated
• 1 jalapeño; deseeded and minced finely; more for added heat
• 1 green bell pepper; chopped finely
• 1-28 oz can diced tomatoes
• 1-15 oz can diced tomatoes
• 1 1/2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder +/- (Indian, not Mexican)
• 1/2 tsp ground ginger
• 1/2 tsp garam masala
• Olive oil
• 2 tbsp salt; according to taste
• 1 1/2-2 tbsp sugar; according to taste
• 1/4 cup cilantro; divided in half
• Juice of 1/2 a lime

Instructions

1. To a large pan, add olive oil and heat over medium-high heat.
2. Sauté the onion, peppers and garlic for 3 minutes.
3. Add all the seasonings; allow to bloom or become fragrant
4. Add the chickpeas and the tomatoes (with all their juices), mix well.
5. Add the sugar, salt (by taste, a bit at a time), cilantro and lime.
6. Combine and allow to come to a simmer.
7. Garnish with remaining cilantro and serve.

Recipe Notes

This is great served spicy. I don't make it super spicy because my daughter nor my rearranged system can handle too spicy. But if you like bold, omit the bell pepper and use at least 3 jalapeños. Leave some seeds if you really want to make it with a kick.

Thank you for sharing!