24 March 2009
This North Indian/Pakistani dish was passed to me from my Norwegian roommate in Ireland (go figure). It has been a staple for me in my travels, since chickpeas are relatively easy to find in most places. If you are using dried chickpeas, be sure to soak them overnight, drain and soak again until you're ready to cook.
Chickpeas (one/two cans, drained; or half a pack of dried, soaked as above)
Onion (halved and sliced)
Ginger (a good chunk, chopped or grated)
Garlic (to taste; 2-4 cloves)
Vegetable stock (about 2 pints)
Coriander seeds (2 tsp)
Cumin (2 tblsp)
Garam masala powder (same)
Salt and pepper, to taste
Fresh coriander, to garnish
Fresh yoghurt, to garnish
half the ginger, garlic, and coriander seeds together in a dollop of extra virgin olive oil until onions are translucent, about 5-10 mins. Add the chickpeas, stir around for 3-5 mins. with salt and pepper, then add the stock. Season with the cumin & garam masala. Cook on a medium heat to reduce the liquid. You may have to add 1-2 pints of water as the dish cooks down. The chana is ready when the chickpeas 'burst' and are slightly mushy, split along the back, and the liquid is reduced. Garnish with fresh coriander and yoghurt. Suggested as an accompianment with short grain brown rice.