Tag Archives: chickpea curry

Chana Masala in an Indian Chickpea Curry. I used to make the “real” version of it with 5 or 6 different spices and a slow simmer for 45 minutes but when I moved out of my parents house, and was cooking only for myself, I wanted a quicker way to that same satisfaction. I have made this a million times and it still remains one of my all time favourite dishes!

Begin by slicing 4 shallots…

You definitely want them to be chunky. Or at least I want them to be that way…

Throw them into some oil in a heated saucepan…

Give them a nice saute for only a minute or so…

And then take out these!

Add 1 teaspoon of each into the sauteing onions. The spices need to be cooked before the other ingredients are added so that they begin to release their intense aromas! Seriously. You can quote me on that one…

Then take out these…

Add both 14oz cans (diced tomatoes and chickpeas)  into the onions and spices (but only after you have let the spices cook for a minute or so!)…

Also add one more can of water…

I boiled this pretty rapidly for 20 minutes or so. Just remember that if you are boiling the mixture like me, stir it every five minutes or so to ensure that it doesn’t burn. If you don’t want to watch it so intensely, just simmer it for 45 minutes UNCOVERED…

Then taste it. Does it need seasoning? Mine needed a teaspoon or so of salt. It should look like this when it is done, the consistency of a thick stew…

Just serve it with rice and you are through! Curry satisfaction in a simpler fashion…

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