We are back from our Sicily adventure and I have lots of pictures to edit, recipes to recreate, and laundry to do.
But since that will take some time to get together, I thought I’d share my last recipe from the Flavor Temptations series: chana masala. This may be the last dish, but it is also my favorite. If you’ve been following along, you’ve seen me test Flavor Tempations’ rajmah masala, curried potatoes, and spinach lentil stew throughout the last month.
It’s been a nice treat to learn to cook new Indian dishes, made super simple with the use of Flavor Temptations. They provide you with the pre-measured spices and dry ingredients, so you only have to pick up a couple things. For this recipe, it was chickpeas, tomatoes, garlic, and ginger.
The chana masala is very similar to the rajmah masala I made earlier, with the substitution of chickpeas for kidney beans. The technique is the same. You roast some whole spices and then grind them into a powder.
Then you sauté together onions, ginger, garlic and the contents of the spice packets.
Add in the chickpeas, a couple more spices, and some water and let the masala thicken. It’s ready in about 30 minutes and goes perfectly with some rice or naan.
It’s been an absolute treat eating Indian food at home every week, and if you are interested in doing the same, you should absolutely purchase some of Flavor Temptation‘s spice packets to get you started.
More on Italy coming soon!
- 1 Chana Masala packet from Flavor Temptations
- 1 13 oz can chickpeas, washed and strained
- 1 cup onions, finely chopped
- 1 cup tomatoes, finely chopped
- ¼ teaspoon ginger, finely chopped
- ¼ teaspoon garlic, finely chopped
- ½ teaspoon salt1 tablespoon cooking oil
- 2 cups water
- 1 tablespoon cilantro, chopped (optional)
- Lightly roast the contents of the Ethnic Spicery Pack in a skiled on medium heat for 1-2 minutes. Let cool, then grind into a powder using a mortar and pestle.
- Heat oil in skillet over low heat. Add cumin seeds and bay leaf and cook for a couple minutes.
- Turn heat up to medium. Add onions, ginger, garlic, turmeric powder, coriander powder, and cumin powder. Cook for 3-4 minutes.
- Add tomatoes, red chili powder, and cook for an additional 3-4 minutes.
- Stir in chickpeas, salt, ground ethnic spicery pack, and water. Cook covered for 15-20 minutes until the chickpeas are soft, stirring occasionally.
- Garnish with cilantro. Serve with naan or rice.
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