Ingredients
2 cups dried chickpeas (yields ~4 cups cooked)
2 tbsp canola oil
1 large onion onions, sliced
2 long green chilies, diced
6 garlic cloves and 2" fresh ginger ground into a paste
1 tsp whole cumin seeds
1/2 cup water
3 tomatoes, diced
1 1/2 tsp kosher salt
1/8 tsp fresh cracked black pepper
2 tsp amchoor (dried unripe mango powder - do not omit)
1 tsp garam masala
1 tsp fresh ground coriander
1 tsp tumeric
1/4 cup fresh mint, chopped
Directions
Put chickpeas in a large bowl with enough water to cover about 3" and allow them to soak over night. Drain, add at least 4 cups of water and boil for about an hour, or until they are tender. Drain again and set aside.
Heat oil on medium in a deep non-stick sauté pan. Add the onions with 1/2 tsp salt and black pepper, and cook until deeply caramelized (~10 mins). Add the chilies, garlic ginger paste, and cumin seeds, and cook for a few more mins. Then really just throw the cooked chickpeas and everything else into the party, except the mint, and stir until the spices are evenly distributed. Cover and cook for 10-12 mins, stirring occasionally. Take off the heat and stir in the mint.
Traditionally this is served with kulcha, an Indian flatbread, but I don't know how to make that shit. If you are planning on doing that (or serving it over rice), I would make the chana masala with more of a gravy (probably use vegetable broth instead of water and use more of it, and thicken with gram flour). As the recipe stands, though, it's good on its own.
Suggested Album Pairing
Michigan, Sufjan Stevens. Because it's still his best album and still the nation's best state. And I wouldn't be surprised if Sufjan was vegan. He's a spritual dude. He lives in Brooklyn. I think he'd dig my chana masala.
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