Chana Masala

Maybe it seems like all we eat is Indian food.  This is not quite true, but we sure do enjoy it frequently!

Personally, I like pretty much anything with chickpeas in it.  Even cookies can be good.  They are also much easier to cook than other beans, which can take forever.  Especially with a pressure cooker - these were done in 15 minutes!

1 1/2 c. dry chickpeas
2 Tbs. olive oil or ghee
1 1/2 tsp. cumin seeds
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. ground coriander
1/2 tsp. turmeric
1 tsp. ground ginger
2 tsp. garam masala
5 medium tomatoes, chopped
salt, to taste

Cook the chickpeas, then drain off the water.  In a saucepan, saute the cumin seeds in the olive oil.  Then, add the onion and garlic and cook until the onions are soft.  Next, add all the spices and the tomatoes.  Here's where you should do as I say, not as I did.  I suggest cooking the tomatoes until they are soft and soupy.  This will make a sauce, rather than chunks of tomato mixed with the chickpeas...  But that's just my opinion.  Once the tomatoes are the texture you want them, add the cooked chickpeas and let them simmer for a few minutes to take in the flavor of the sauce.  And then you are ready to eat.