Chana Masala (Curried Chickpeas)
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas. Chana Masala doesn’t usually contain green beans but they add color and texture to the dish. If you don’t have any on hand, or if you prefer, substitute a few ounces of fresh spinach or baby spinach. On the plate with the masala are pan-
seared tempeh strips and a simple coleslaw turned a pink from a bit of ruby sauerkraut.
Serves: 4 to 6
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- Two 15- to 16-ounce cans chickpeas, drained and rinsed
- 8 ounces fresh green beans (trimmed and halved)
or organic cut frozen green beans
- 2 teaspoons garam masala or curry powder,
more or less to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 2 teaspoons grated fresh or jarred ginger
- 2 large ripe tomatoes, diced
- 1 tablespoon lemon juice
- 1/4 cup minced fresh cilantro, more or less to taste
- Salt to taste
- Hot cooked grains (rice, quinoa, or couscous), optional
Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the chickpeas, green beans, seasonings, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stew-like, but not soupy; add a small amount of additional water, if needed.
Stir in the cilantro and season with salt. Serve on its own in shallow bowls, or over hot cooked grains, if desired.