Chickpea masala

Chickpea Masala

Here's a recipe I found online that looks interesting. Supposedly it's
really good. It'll probably take me a week or so to get brave enough to
try it, but figured I'd put it up here in the meantime so I wouldn't
lose it.

Whole Foods ChickPea Masala Recipe

2 tablespoons cooking oil
1 medium Spanish onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium jalapeno pepper, seeded and minced
2 teaspoons curry powder, to taste
1 tablespoon garam masala (you can buy this at whole foods)
1 (6 ounce) can tomato paste
3 cups water
3 (15 ounce) cans chickpeas, drained (garbanzo beans)
2 tablespoons fresh lemon juice
salt, to taste
4 cups cooked rice
2 tablespoons chopped cilantro (optional)

1. First, in a large, nonreactive heavy skillet or saute pan, heat oil
over med. heat.
2. Add onions and saute approx. 2 mins, until golden brown.
3. Remove from heat and stir in garlic, ginger, jalapenos, curry powder,
garam masala, and tomato paste.
4. Return to heat and stir in water.
5. When everything is mixed thoroughly, stir in chickpeas and lemon
juice.
6. Bring to a boil, reduce heat, and simmer for 5 minutes.
7. Taste for seasoning, adding salt if necessary.
8. You can serve this immediately, but the flavors are much more
enhanced if you allow it to sit for a few hours before you reheat it to
just below a simmer and then serve over rice.
9. To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea
mixture over rice.
10. Garnish with cilatro if you wish.

Here's the quick and easy version, apparently:
Dice and sautee an onion in olive oil, then add 2 or so minced cloves of
garlic, then add a can of tomato paste, some water, cinnamon, curry, and
ginger to taste, which usually comes out to be about a tablespoon of
each. I have used lemon juice in the past, but the last couple of times,
I haven't. I let the sauce get to the consistency I like, then add the
chickpeas (one can, or about a cup and a half presoaked, cooked beans
works for our family), and then let it simmer for a little while,
stirring and adding water when I need to. When I'm really together, I
make naan to go with it. When I'm so out of it I even forget to cook
rice while it simmers, I go for the bulgar (wheat), which is done in
minutes. Then I serve it with fruit on the side for something fresh.
EASY.
--
Jessica Brown