Chana Masala: Amendations

Chola Chana Masala

Ingredients:
Roast the dry spices briefly in the pan before heating the oil and set aside for later:
1/2 tsp garam masala
6 pieces clove
1 piece cinnamon
5-6 pepper corns
1 tsp cumin
1 tsp coriander seeds

Main dish:
* 3 tablespoons oil
* Pinch of asafetida (Hing)Increase slightly
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)--if using tomato, try two
* 1 tablespoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon anchur powder
* 1 tbs garam masala
* 2 tsp coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon black salt
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)

* 1 teaspoon chopped cilantro (Green coriander)
* 2 teaspoons lemon juice
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well. Set aside
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away the oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chili powder, anchur powder, garam masala, black salt and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the dry roasted spice mix, 2 teaspoons lemon juice, and cilantro. Let it cook for another minute (simmer on lowest setting, for 15 minutes if time is available to allow flavors to mature.
11. Garnish with thin tomato slices,and/or fresh cilantro.

Chana masala

This wonderful dish is copied from the incomparable Manjula, who has a video on her site, if you need reinforcement! I can't recommend her videos enough. I have added my notes in italics.

Serves 2 to 4.

Chola Chana Masala

Ingredients:

* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 3 tablespoons oil
* Pinch of asafetida (Hing)
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)
* 1 teaspoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 teaspoon chopped cilantro (Green coriander)
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

spicy chickpea tacos

We thought this recipe, adapted from one posted on the blog Veggie Terrain, was fab! I made a few adjustments - my notes are in italics, below. Note that the post below this one is actually for the chickpeas alone. I had had this recipe bookmarked for MONTHS and finally got around to it. Now I'm sorry to have waited.

Recipe: Crunchy Blue Corn Chickpea Tacos
(recipe inspired by Happy Herbivore)

1 can chickpeas, rinsed & drained
1 Tbsp. tamari
2 tsp. lime juice
2 Tbsp. taco seasoning (see below for recipe)
crunchy blue corn taco shells I used regular, since our local market didn't have blue. we also thought that this recipe might work well as a lettuce wrap.
lettuce
tomato, diced
2-step guacamole (mashed avocado + minced garlic & Kosher salt) I skipped both garlic and salt, and added about 1 T of vegannaise. I'm sort of a purist when it comes to guacamole.
fresh cilantro, roughly chopped

1.) Pre-heat oven to 400 degrees F.
2.) Spray a cooking pan with olive oil & set aside. I didn't bother - these will crisp up just set on the oven rack.
3.) In a large bowl, whisk tamari, lime juice, and taco seasoning together.
4.) Add chickpeas to bowl, tossing until well-coated.
5.) Place chickpeas on pan in an even layer, spray lightly with oil, & bake for 20-25mins. or just toss in a bowl with about 1 T of oil (my mr. mister sucks)
6.) Remove from oven, assemble tacos (lettuce first!), & serve.

Recipe: Taco Seasoning
(recipe from allrecipes.com)

2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt this is not needed - we thought the chickpeas were way too salty (but then, we don't normally add salt when cooking.
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano

1.) In a small bowl, mix all ingredients together. Store in a sealed container.

© 2007 - 2008 http://veggie-terrain.blogspot.com - All Rights Reserved.

Added to this was some chipotle/mayo/tofutti sour cream mix (about 1 chipotle minced fine with a T or so of the adobo sauce, mixed with 1/4 c or so of vegannaise & sour cream), and Mike used salsa. We thought it was great, and will certainly make it again - super fast, very tasty and fun.

chickpea salad sandwich

1 15 oz can of chickpeas, drained and rinsed
1 chopped green bell pepper
1 chopped onion
1/2 cup nayonaise or veganaise
dash of cayenne
sea salt, pepper - to taste

mash chickpeas, add all else & stir it up. put on bread with lettuce & tomato.

posted at ppk by greenisgood

Roasted tamari chickpeas

1 can or 2 cups cooked chickpeas
1 tbsp tamari
1-2 tsp lemon or lime juice
taco seasoning or 2 tbsp menudo mix (taco seasoning recipe also available through the link, below)

whisk tamari, juice & spices
add rinsed chickpeas and toss until coated
place on tray, spray with oil
bake 400F 20-25minutes

This recipe is amended from the terrific Happy Herbivore blog, where the chickpeas are incorporated into blue corn tacos! Thanks for correcting my mis-linking, too - very much appreciated!

Okara hummus

1 cup okara
1 lb canned chick-pea (about 1 1/2 cups)
1/4 fresh lemon juice
6 garlic cloves
1/4 cup extra virgin olive oil (more if you like a thinner hummus)
2 tablespoon tahini
salt and pepper

Saute the garlic cloves in olive oil until golden brown. (This eliminates the garlic "kick" that a lot of people find offensive, and the flavor of roasted garlic adds a warm taste to the hummus.).

add the chickpeas to a food processor or blender and blend until smooth.

Add all of the other ingredients. Adjust the seasonings to taste.

Serve with raw vegetable crudites, crackers, or toasted pita points.

from Recipezaar, amended

Chickpea & cabbage soup

I've copied this from the wonderful Lisa's Kitchen blog, but made a number of changes (and added more after eating it!)

1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced or crushed
3 c shredded cabbage
1 large tomato, diced
8 cups vegetable stock
1 large sweet potato, diced into about 1/2" cubes
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chipotle powder
1/4 cup fresh cilantro, chopped
1/2 cup chopped collards or other, similar greens
juice of 1 lemon (or 3 T)

Crush some of the rinsed chickpeas using a potato masher, then set aside.
In a large saucepan, cook the onion and garlic in 2 tablespoons of veg broth over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Combine these vegetables with the chickpeas and set aside.

Return the saucepan to the stove and add the potato and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving.

Note: I threw in about 1/2 c of soy curls also, since I had just gotten some, and because I wanted to see how they held up to simmering. The answer is: very well! Other good additions to this soup could be pearl barley, quinoa, and beans of some kind. The broth was incredible!

Spicy chickpea and spinach curry

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

from http://www.epicurious.com/recipes/food/reviews/237287

Quick Spinach and Chickpea Curry

Recipe By :Susan Voisin
Serving Size : 6

1 small onion -- chopped fine
1 clove garlic -- minced
15 ounces chickpeas, cooked -- (or 1 can)
1 10-ounce can tomatoes with green chilies
1 10-ounce package frozen spinach -- (chopped spinach) thawed
2 -3 teaspoons garam masala
1 teaspoon salt (optional)

In a non-stick skillet over medium heat, sauté the onion, stirring constantly, until it is just beginning to brown. Add the garlic and cook one minute more (you may add a tbsp of water if needed to prevent sticking).

Add the chickpeas, tomatoes, spinach, garam masala, and salt. Stir and cook for at least 15 minutes to allow flavors to blend. Serve over rice or other grain.

- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 2g Total Fat; (12% calories from fat); 8g
Protein; 25g Carbohydrate; 0mg Cholesterol; 585mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

from http://www.fatfreevegan.com/beans/quick_curry.shtml