When you hear quick and easy and Indian food your probably thinking that’s not possible right? Well, after a lot of experimenting and having to cook dinner for my family in under 30 mins, I came up with this recipe. It may not be quick if you don’t already have these ingredients on hand and easily accessible, so make sure you are prepared before starting. I have an optional section because when I have more time for chopping I will add those ingredients but if I’m in a hurry the ingredients listed is all I use. If your not sure where to get the spices look in an Indian or West Indian grocery store. The spice blend that I use in this recipe is also one that I use in many others with small variations. The flavor and smell that the ingredients release is intoxicating. No really…sometimes you can catch me sniffing the spices even before cooking, it’s that good!! (In the picture below, instead of using rice I put the Channa Masala over lettuce and added blue corn chips on the side.)
1 Large can Goya chickpeas, or 2 small cans (rinsed and drained)
2 small tomatoes, chopped or diced
1 1/2 tsp Garam Masala
1 tsp ground cumin
1 tsp turmeric
1 tsp cumin seeds
Dry oregano and basil to season
Salt to taste
Fresh cilantro for topping
1-2 Tbsp oil
1/2 red pepper sliced or chopped
1 small onion finely chopped
4 cloves of crushed garlic
- In a separate small bowl mix the garam masala, turmeric and ground cumin with water to make a paste.
- Heat the oil on medium heat.
- Add cumin seeds and the optional garlic and onions to the oil. Heat for 1-2 minutes stirring continually.
- Add the spice paste to the oil and stir.
- Add chopped tomatoes cooking for 1-2 mins.
- Add optional green onions and red peppers
- Add chickpeas and stir together.
- Add about 1/2 cup- 1 cup water, enough to cover the chickpeas to boil
- Add dry basil and oregano
- Turn heat to Med-High and cover the pot
- Stir every few minutes and check to make sure there is enough water to boil but don’t add too much water (don’t want to make it too watery)
- After about 10 mins boiling, turn off heat and open the pot cover to simmer
- Add cilantro
- ENJOY!! 🙂