Chickpeas or garbanzo beans are probably one of the most popular beans. They are used in cooking throughout India, some countries of the Middle East, Southern Europe, South American and Mexico.
This India Chickpea dish is a simplified version of the Northern Indian dish called Chana Masala. I love that you can open a can of chickpeas, sauté up a few ingredients, mix in some seasoning and have an exotic, healthy vegetarian main dish.
I served this with my Slow Cooker Indian Eggplant, Naan bread, yogurt, and Basmati rice… light and delicious for summer or anytime of the year.
Indian Chickpeas: Chana Masala
by Diane Balch
preparation 10 minutes
1 tablespoon of Extra-Virgin Olive Oil (EVOO)
1 can 15 ounce drained of chickpeas
1 small onion diced
1 medium tomato chopped
1/4 teaspoon of grated ginger
2 cloves of garlic minced
1 tablespoon of chile pepper minced (I used jalapeno)
1 teaspoon of garam marsala
salt and pepper to taste
garnish: 1 tablespoon of chopped cilantro
1) Heat EVOO in a medium sauce pan on medium high heat. Saute onions until soft then add as you chop in the following order: pepper, garlic, garam marsala,
ginger, chickpeas, tomato. Heat through.
2) Garnish with cilantro and serve with naan, yogurt, and basmati rice.