Chana Masala

Ingredients

• 1 lb dry chickpeas

Whole Spices

• 1 cinnamon stick
• 1 tsp cumin seeds
• 5 cardamom pods
• 1 bay leaf

Saute

• 1/4 cup vegetable oil
• 4 red onions
• 1 1/2" piece of ginger root
• 4-5 jalapeño or serrano peppers
• 8 cloves garlic
• 3/4 tsp turmeric
• 5 tsp coriander
• 1 Tbsp cumin
• 1 Tbsp garam masala
• 1 bell pepper

Tomato sauce

• 24 oz jar tomato puree
• 14 oz can diced tomatoes
• 1 bunch cilantro
• 1 Tbsp ground kasuri methi (fenugreek leaves)
• 2 tsp salt

Optional Veggies

• Swiss chard

Procedure

Act One

Soak the chickpeas overnight.

Act Two

1. Drain the chickpeas, bring to a boil in fresh water, and simmer 60-90 minutes or until tender.
2. In a separate, large pot, saute the whole spices in a bit of oil for one minute.
3. Add finely diced red onion and saute until starting to brown. If you're using chard, add the diced stems at this point.
4. Add garlic and ginger and saute one minute
5. Add ground spices and peppers and saute one minute
6. Add tomato and bring to a simmer.
7. Add chopped cilantro and chard leaves.
8. Simmer 20-30 minutes. Add the chickpeas, and just enough of their cooking liquid to make a thick sauce that coats the beans.
9. Add kasuri methi at the end.