Easy Channa (India-Chick Pea Curry)

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Easy Channa (India-Chick Pea Curry)

 

1 medium onion, chopped finely

2 cloves garlic, chopped

1 1/2 tablespoons canola oil

2 teaspoons Indian curry powder

3 tablespoons tomato ketchup

1 30 ounces can chick peas

1 bunch coriander leaves, de-stemmed, chopped

 

Optional;

1 2 inch stick cinnamon

6 cloves garlic, crushed

4 cardamom pods, crushed

 

Although this is not absolutely authentic, it's quick

(unlike most Indian dishes), and easily made for a

delicious approximation of the real thing. Adding the

optional ingredients helps the flavor, but a

quick-and-dirty onion-garlic-curry

powder-ketchup-chick peas version isn't too bad,

either.

Fry the onions in oil at medium-high heat until golden

and translucent, 2-3 minutes. Add garlic, fry for a

minute. Add cinnamon, cloves and cardamom, fry for a

minute (until the kitchen begins to smell really

good!). Now add the curry powder to the onions, fry

for a minute or two. As the mixture begins to stick,

add the ketchup to make it more pliable. Keep on

frying for about 5 minutes, stirring fairly

constantly. Once this " base masala " is ready (one hint

is if the oil starts separating from the mixture),

just add the chickpeas, including the water they are

in. Stir to mix, heat until it boils, then cover and

lower the heat to medium-low. Cook for 15 minutes,

take off heat and stir in coriander leaves. Serve hot,

with heated pita, tortillas, Indian bread (roti, naan

or puri) or rice.