Spicy Indian Chickpeas (Chana Masala)

The last time I made Chana Masala, I made a version using my homemade chana masala powder. I like to make variations of my favourite dishes, so this time around I started from scratch, without a recipe. I think this is my best Chana Masala to date. Serve with a grain, like Mushroom Pulao Rice, for a very tasty and spicy meal.

This meal turned out to be so flavourful and healthy, that I couldn't resist the urge to share with The Clumsy Cook who will soon be hosting the first edition of Blog or Bust, an ongoing event featuring healthy meals. The theme for this first roundup is party foods, or foods you would enjoy with your friends and family outdoors. Paired with Mushroom Pulao, this meal is one of my best and accordingly, the perfect fare for cherished guests.

Spicy Indian Chickpeas

1 1/4 cups of dried chickpeas
2 - 3 tablespoons of ghee or a mixture of butter and oil
1 teaspoon of black mustard seeds
2 teaspoons of cumin seeds
5 green or black cardamom pods
2 inch piece of cinnamon stick
2 bay leaves

1 medium sized onion, finely chopped
1/2 - 1 tablespoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of turmeric

2 - 4 finely chopped hot red and green chilies
1 large clove of garlic, finely chopped
1 - 2 inch piece of ginger, grated or finely chopped

2 medium-large tomatoes, finely diced
juice from one small lemon
1 1/2 teaspoons of sea salt
freshly cracked black pepper
1/2 cup fresh parsley, chopped
1 teaspoon of garam masala

Soak the chickpeas overnight in a large pot and cover with water. Bring to a boil, reduce the heat to low and simmer for 1 - 2 hours or until the chickpeas are buttersoft. Drain well and set aside.

Heat the butter and oil in a large pot. When hot, add the mustard seeds, cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Stir and fry until the mustard seeds begin to pop and the cumin seeds begin to brown.

Throw in the onions, and stir and fry until they begin to brown. Add the ground coriander, ground cumin, cayenne and turmeric to the pan and stir until the onions are well coated with the spices - about 1 minute. Then, add the fresh chilies, garlic and ginger. Stir and fry for a few minutes.

Next, add the tomatoes, half of the lemon juice and cook to thicken, about 10 minutes. Put the chickpeas into the tomato mixture, add the salt, some black pepper, half of the parsley, the remaining lemon juice and the garam masala. Cook for about 10 minutes to blend the flavours, adding a bit of water if necessary. The chickpeas should be fairly dry.

Remove the bay leaves if you are using whole ones, and the cinnamon stick. Stir in the remaining parsley and serve hot.