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Chana masala — Indian-style chickpeas in spicy gravy
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chana masala chickpeas and a spicy gravy
one of my favorite meatless dishes of
all time it's cheap it's nutritious
it's a great thing for meal prep totally
the kind of thing that i would freeze in
ice cube trays so that i can easily thaw
out the exact quantity i want for a
weeknight dinner
i'm sure there's a million ways to make
this dish but my concept of it obviously
is shaped by my life eating in north
indian style restaurants in the united
states
and i think i got pretty close to that
taste with the more complicated version
i'm gonna show you later
but first here's gotta be the easiest
possible way to make this
nothing but pantry ingredients all of
which are available in standard western
supermarkets we will do no
chopping get a little saucepan and put
in some oil ghee would be great if you
have it but i'm just using olive oil and
i'll put in a heaped tablespoon of any
store-bought garam masala
any pre-ground pre-mixed indian spice
blend that you've got
is fine and i will just fry that in the
oil until i can really smell it
another great pantry staple right here
these little teeny cans of diced chilies
tons of flavor
in my research i noticed that two parts
cooked chickpeas to one part tomatoes is
a pretty common ratio
use whatever canned tomato product you
like i really like this brand here in
the states
and they make a different one that is
fire roasted this is a pantry champion
right here
tons of deep flavors straight out of the
can and you could totally chop up a
bunch of onion and garlic and ginger
yourself or you could simply take them
in powdered form
a big teaspoon each of garlic and onion
powder and yes ground ginger
this is a common thing in western
pantries where it's used to make
gingerbread persons at christmas time
but seriously if you give it time to
rehydrate it tastes surprisingly like
fresh ginger in a sauce or stew
i'll drain out two cans of chickpeas the
liquid is just too starchy too gluey but
you could put in some of it if you
wanted
in those go along with enough water to
get everything covered might as well
clean out the tomato can in the process
canned products like these are often
already pretty salty so i wouldn't put
in any salt just yet
just bring that to a simmer stir it
every now and then and in 20 or 30
minutes you'll see the liquid has
thickened up nicely
that's the starch from the chickpeas
gelatinizing have a taste and make sure
to actually taste a chickpea if you only
taste the gravy you'll probably end up
under seasoning this because the
chickpeas are bland
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Adam Ragusea
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