Channa Masala Recipe

This will convert anyone to liking chickpeas!


Ingredients
200g dry chick peas, soaked overnight
3 cups water
1/2 tsp salt
1/2 tsp tumeric powder
  OR 
1 large can of chickpeas rinsed, and drained, with 0.5 cups water with 1/2 tsp salt and tumeric
                    -  
2 plum tomatoes (very fine chop)
1 large red onion (very fine chop)
** fine chop to help speed up cooking/easier to mash
                   -

2 TBSP any cooking oil
1 tsp cumin seeds
**1 tsp garlic ginger paste
                    -
1tsp salt
1/2 tsp tumeric powder
1/4 tsp chili powder (or any form of chili you've got)
1 tsp kitchen king spice mix
                      -
1tsp chana masala spice mix

STEPS

1. If using dry chickpeas, drain them, then place in pressure cooker with water, tumeric and salt for 20 minutes, or use stove top till cooked with a bite, not mush! (maybe 1 hour).
2. heat oil, then add cumin seeds, and stir till toasty/browned (25 seconds), then add onions and cook till browned. 
3. add tomatoes, then add garlic/ginger paste, and all the spices, salt (except chana masala). Cook and mash/stir everything for around 10 minutes. (Your going more for a paste look)
4. Add chick peas from pressure cooker with left over water, or canned ones with water,salt,tumeric. Also add chana masala. Cook for 5 more minutes, then done!
Serve with basmatti rice, or any indian bread. 
        ** You can grind up your own garlic ginger paste of equal parts, keep it in oil in the fridge which will last at least 3 weeks. Otherwise check out the asian section in your grocery store. 
My comments: I like 1 more tomato and feel free to replace chick peas with any small chopped veggies (add in order of their cooking time). I recommend the combo of cauliflower and potato (makes Aloo gobi), but precook them. Maybe even add a hint of sugar if you desire some sweetness.