Chickpea Stew

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)

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Optional: Heavy cream for a creamy version

1. 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.
   
2. Add turmeric, cumin and coriander; stir. Add in tomato and bring to boil.
3. Add in chickpeas, stir and bring to boil. Then reduce to a medium low and simmer to slightly thicken stew.
   
4. 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.
5. 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

1. 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.
2. Add turmeric, cumin and coriander; stir. Add in tomato and bring to boil.
3. Add in chickpeas, stir and bring to boil. Then reduce to a medium low and simmer to slightly thicken stew.
4. 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.
5. Serve with hot, steamed rice (basmati or any long grain rice) and Naan or pita bread.