morsels45

morsels45 said

Chana masala

Chickpeas that have been somewhere. Cheap, filling, quietly brilliant.

Chana masala
Photo: Simon Law (sfllaw) from Montréal, QC, Canada, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make chana masala

One way to do it. The same ones the app hands you once you have decided.

Cheap, fast, ridiculously good

30 minutes · serves 4 · Easy

What you need

  • 2 tins chickpeas
  • 1 onion
  • 400g tin tomatoes
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp ginger
  • 3 cloves garlic
  • 1 lemon

What you do

  1. 1Toast the cumin seeds in oil until they pop. Everything else is built on that smell.
  2. 2Brown the onion properly — 10 minutes, not 3. Then ginger and garlic for one minute more.
  3. 3Ground spices in for 30 seconds only; they burn fast and turn bitter.
  4. 4Tomatoes in, cook until the oil separates out at the edges. That is the sign it is done.
  5. 5Chickpeas with a splash of their own liquid, simmer 10 minutes.
  6. 6Lemon at the end, off the heat. It lifts the whole thing.