My old friend Sudesh shared this recipe with me almost 50 years ago. It’s a savory mix of chick peas, tomatoes, garlic, onions and spices…lots of spices, simmered to perfection. The chick peas are served with Roti or Naan bread.

I cook the chick peas in a pressure cooker, but the old stove top method works as well (directions are on the bag of chick-peas)

Chana Masala (Savory Indian Garbanzo Beans)

Recipe by Diane BeckerCourse: Appetizers u0026amp; Dips, Ethnic Dishes, Main Dish – Vegetarian, Side Dishes

Servingsservings

Ingredients

1 bag garbanzo beans (1 pound)
¾ cup corn oil
1 entire bulb of garlic, peeled and chopped
4 large onions, chopped
1 -3 inch piece of ginger, peeled and chopped
3 large tomatoes, chopped
½ bunch fresh coriander
5 chili peppers, chopped
3 Tablespoons garam masala (Indian spice)
1 Tablespoon curry
1 Tablespoon salt
½ Tablespoon chili powder
½ Tablespoon paprika
1 teaspoon tamarind paste
8 ounce can tomato sauce
¾ cup water
Coriander seeds
Caraway seeds

Directions

Toast the coriander and caraway seeds in the fry pan for 1 minute. Remove from pan.
In the fry pan, sauté the onions, garlic, ginger and peppers until soft.
Add the chopped tomatoes and sauté another 2 minutes.
Add the remaining ingredients (except the garbanzo beans)and cook until thick.
Place the garbanzo beans in the pressure cooker, cover with water about 1 inch above the beans and cook for 10 minutes.
Drain and rinse well.
Add beans to the tomato mixture and simmer for 15 minutes.
Serve with Roti or Naan bread (I have used flour tortillas on occasion).