For anyone trying to learn some basic Indian recipes, I'd say this is a pretty good one to start with. It doesn't require too many different ingredients and though it takes some time, the method is straightforward. All you aspiring Indian chefs - be brave and give this recipe a try!
This recipe can be served with some sort of Indian bread (chapati, naan, paratha, puris, baturas etc.) or rice. I like to scoop up the chick peas with a chapati instead of eating them with rice. But that's of course, my personal opinion!
Indian Style Chick Peas
Makes approximately 8 servings as part of a meal
2 and 1/4 cups of dried chick peas, washed and soaked for 24hrs in water OR 3 15oz/425g cans of chick peas, drained and rinsed
1 tsp turmeric
1 tsp salt
1-2 tbsp canola or vegetable oil
1 tbsp cumin seeds
1 large onion
3 birds eye chilis (or some other medium hot chili, like a serrano pepper to taste)
6 cloves of garlic
2 tbsp grated ginger
3/4 can tomato paste (about 4.5oz)
2 tbsp MDH chana masala mix (available at most Indian supermarkets)
1/2 lemon or lime (optional)
More salt to taste
- After soaking the chick peas, cook them until tender with turmeric and salt (a pressure cooker is the fastest method, or they can be simmered for 1-2hrs), OR, place drained and rinsed canned chick peas in a bowl with turmeric and salt.
- Place onions, chilis and garlic into a chopper and process until they are very finely chopped. If you don't have a chopper, use a large chef's knife to get to a finely chopped consistency.
- Heat oil in a large non-stick pan. Add cumin seeds and allow them to brown for a minute (they should sizzle a little and be fragrant).
- Add the onions, chilis, garlic and ginger. Allow them to cook until they are starting to brown and stick to the bottom of the pan (approximately 10-15 minutes on medium heat).
- Add the tomato paste. Continually stir for approximately 3-4 minutes.
- Add the chick peas and the water they were cooked in, and the chana masala mix and stir well. If you are using canned chick peas instead, add 2 cups of water to the pan.
- Simmer for approximately 30-45 minutes, until the sauce is nice and thick. Adjust the spiciness with the lime or lemon juice, and adjust the salt according to taste.