I am, as I think I've mentioned, quite fond of Indian dishes. I followed
this recipe
for Chana Chole (also called Chana Masala) today, with some variations on it to use ingredients I had on hand for things I was missing.
What I ended up with was:
3 Tbsp coconut oil
1 1/2 yellow onion, finely minced in food processor
1 Tbsp ground cumin
3/4 tsp sea salt
2 tbsp garlic, minced finely in food processor
2 Tbsp ginger paste
1 tbsp chili powder
1 tbsp Madras curry powder
1/2 cup cherry tomatoes, crushed
1 tsp tomato paste
3/4 lb chickpeas, rehydrated
2 tbsp garam masala
1 tbsp tamarind concentrate
Heated a large pot over medium heat. Once hot, added oil, onion, cumin, and one-third of the salt.
Added garlic and ginger pastes to the pan with the onions.
Added chili powder and Madras curry, and stir to coat.
Added tomatoes, tomato paste, tamarind concentrate, garam masala, and chickpeas and remaining salt.
Simmered 15-20 minutes while preparing rice.
Served over white Basmati rice.
It came out well, though the spices were a bit overpowering. I find it makes a good alternative to vegetarian chili for when I want something spicy but don't want too much meat protein (not often the case, but it happens sometimes).
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