After tasting the
Indian Chickpea Stew (Chana Masala) on
Monsoon Grill’s Sunday buffet, I was inspired to create a similar dish. Based
on several online recipes, this is what I came up with
Chickpea Stew 2
to 3 sevings
About 2 tablespoons olive oil
½ yellow or white onion, chopped
1 garlic clove, minced
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 (14.5 to 15 oz.) can (14.5 to 15 oz.) diced tomatoes
1 (15 oz.) can chickpeas (garbanzo beans), undrained (if they are very firm, simmer
for about 30 minutes to 1 hour on top of the stove or they can also be put into
a slow cooker on low for a couple of hours; this will also deepen their flavor)
1 ½ taspoons garam masala
1 to 2 teaspoons grated fresh ginger
About ¼ cup coarsley
chopped fresh cilantro (optional)
---
Optional: Heavy cream for a creamy version
- Heat olive oil to medium high. When oil is hot, add onions
and cook until onions are slightly caramelized. Near end of process, add
garlic.
- Add turmeric, cumin and coriander; stir. Add in tomato and bring to boil.
- Add in chickpeas, stir and bring to boil. Then reduce to a medium low and simmer to slightly thicken stew.
- Add garam masala and ginger near end (both tend to create a bitter flavor if cooked too long. For a creamy version – add about ½ cup of heavy cream at this stage.
- Serve with hot, steamed rice (basmati or any long grain rice) and Naan or pita bread.
Recipe without photos . . .
Chickpea Stew 2 to 3 sevings
About 2 tablespoons olive oil
½ yellow or white onion, chopped
1 garlic clove, minced
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 (14.5 to 15 oz.) can (14.5 to 15 oz.) diced tomatoes
1 (15 oz.) can chickpeas (garbanzo beans), undrained (if they are very firm, simmer for about 30 minutes to 1 hour on top of the stove or they can also be put into a slow cooker on low for a couple of hours; this will also deepen their flavor)
1 ½ taspoons garam masala
1 to 2 teaspoons grated fresh ginger
About ¼ cup coarsley chopped fresh cilantro (optional)
---
Optional: Heavy cream for a creamy version
- Heat olive oil to medium high. When oil is hot, add onions and cook until onions are slightly caramelized. Near end of process, add garlic.
- Add turmeric, cumin and coriander; stir. Add in tomato and bring to boil.
- Add in chickpeas, stir and bring to boil. Then reduce to a medium low and simmer to slightly thicken stew.
- Add garam masala and ginger near end (both tend to create a bitter flavor if cooked too long. For a creamy version – add about ½ cup of heavy cream at this stage.
- Serve with hot, steamed rice (basmati or any long grain rice) and Naan or pita bread.
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