Submitted by Farah from Coffee Beans and Greens.

This recipe is a ‘quick and easy’ and delicious version of the traditional Channa Masala dish, which is usually made with dried chickpeas that are soaked overnight and then cooked in a pressure cooker. Inspiration for this recipe came from a craving for some Indian food and the memory of my mom’s Channa Masala. This dish is fairly easy to make and can be quick if you use canned beans, and so it seemed like a great way to satisfy a craving for some Indian food. Enjoy!

Ingredients

Recipe makes 2 large or 4 small servings

• 1 14-15 oz can of chickpeas (drained & rinsed)
• 1 small red potato, washed and cubed
• 1/2 small onion, chopped
• 1/2 tsp garlic minced garlic (garlic paste)
• 1 tomato, chopped
• 1 Tbs tomato paste
• 1/2 Tbs Canola, Safflower or Grapeseed oil
• 1/2 tsp each cumin
• 1/2 tsp curry powder
• 1/4 tsp chili powder (add more for a spicier version!)
• 1/4 -1/2 tsp ginger powder
• 2- 3 Tbsp water (may need a splash more if mixture starts to dry out)
• Salt and pepper to taste

Preparation

1. Heat the oil in a medium saucepan on medium heat. Add the onions and stir fry till translucent ( 1-2 minutes). Add garlic paste and stir.
2. Microwave the cubed potato for 2 minutes (until soft but not mushy). Add chickpeas, potatoes and tomatoes to the onions and stir to mix everything thoroughly.
3. Add all the spices, tomato paste, salt and pepper and cook for 5 minutes. Add water (use more if needed) to prevent the mixture from drying out.
4. Turn heat to low and let simmer for 5 minutes.
5. Serve with rice, bread or a salad.

Region: Asia