Vegan: Easy Channa (Chick Pea Curry) Recipe
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Vegan: Easy Channa (Chick Pea Curry)
1 medium Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tbsp Canola oil
2 tsp INDIAN curry powder
3 tbsp Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bunch Coriander leaves (cilantro),
-de-stemmed and chopped
OPTIONAL
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed
Although this is not absolutely authentic, it's quick (unlike most
Indian dishes), and easily made for a delicious approximation of the
real thing. Adding the optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version
isn't too bad, either.
Fry the onions in oil at medium-high heat until golden and
translucent, 2-3 minutes. Add garlic, fry for a minute. Add
cinnamon, cloves and cardamom, fry for a minute (until the kitchen
begins to smell really good!). Now add the curry powder to the oni
ons, fry for a minute or two. As the mixture begins to stick, add the
ketchup to make it more pliable. Keep on frying for about 5 minutes,
stirring fairly constantly. Once this "base masala" is ready (one
hint is if the oil starts separating from the mixture), just add the
chickpeas, including the water they are in. Stir to mix, heat until
it boils, then cover and lower the heat to medium-low. Cook for 15
minutes, take off heat and stir in coriander leaves. Serve hot, with
heated pita, tortillas, Indian bread (roti, naan or puri) or rice.
NOTE: McCormick's or other American "curry powder" just isn't as
good as the powder you can find in Indian stores. In case you are
finicky and an Indian store isn't easily available, a fair
approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin,
1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder. |
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