This is a recipe that was taught to me by my mother-in-law on our last visit to Qatar. Chana is a yummy recipe makes for a great meal on a cool night when you are looking for some comfort food. It has the perfect combination of spicy and hearty and served best with either basmati rice or naan bread.
In frying pan of high heat 3 tablespoon olive oil. Once oil is hot add a heaping tablespoon of cumin seeds, stir frequently and once they start to sizzle (after 30-60 seconds), add:
Stir spices with onions, leave on burner for 1 minute while stirring, add:
3 med chopped tomatoes, let this mixture become very soft and mushy, it may take ten minutes, add:
Add 1 can of washed and drained chickpeas to mixture
After 5 minutes, add 1 cup of water.
Leave on medium heat while continuning to stir every 8 minutes, once the water is boiling down, continue to add 2/3 a cup of water. You want the water to boil off three of four times over the course of a few hours. This will give it a real authentic Indian taste.
To really intensify the flavour, I used my crockpot to cook the chickpeas over night in all the spices, with one cup of water. It was a little more time consuming but certainly worth it!
Serve with basmati rice or warm naan bread.
In frying pan of high heat 3 tablespoon olive oil. Once oil is hot add a heaping tablespoon of cumin seeds, stir frequently and once they start to sizzle (after 30-60 seconds), add:
- 1.5 medium onions (peeled and minced) Add a pinch of salt and a teaspoon on honey to caramelize the onions. Once onions are golden yellow/brown addL
- 1 clove garlic (peeled and minced)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 tablespoon of fresh ginger
Stir spices with onions, leave on burner for 1 minute while stirring, add:
3 med chopped tomatoes, let this mixture become very soft and mushy, it may take ten minutes, add:
Add 1 can of washed and drained chickpeas to mixture
After 5 minutes, add 1 cup of water.
Leave on medium heat while continuning to stir every 8 minutes, once the water is boiling down, continue to add 2/3 a cup of water. You want the water to boil off three of four times over the course of a few hours. This will give it a real authentic Indian taste.
To really intensify the flavour, I used my crockpot to cook the chickpeas over night in all the spices, with one cup of water. It was a little more time consuming but certainly worth it!
Serve with basmati rice or warm naan bread.