My grandma shared this super easy and tasty recipe with me. If using canned chickpeas and tomato sauce, this takes 20-25 minutes to make start to finish. You can also soak chickpeas overnight instead of using canned, and if you know your way around the kitchen, you could probably figure out how to use fresh tomatoes as well.
In true Indian grandma fashion, these are all approximations. Please adjust according to your taste!
Makes about 2 servings. Multiply according to how many servings you want.
15oz can of chana (chickpeas)* OR 3/4 cups of dry chana soaked overnight
3 small/2 medium tomatoes, blended into a paste OR 15oz can of tomato sauce*
2 tablespoons cooking oil (make sure it is high-heat friendly for frying)
1 teaspoon cumin seeds
1 tablespoon gram flour** (also called besan, garbanzo bean flour, or chickpea flour)
1-2 teaspoons chana masala powder** depending on how spicy you want it
1/8 teaspoon tamarind concentrate** (optional)
salt to taste
*Please choose BPA-free and organic for your health!
**Available at any Indian/Pakistani/South Asian grocery store, and maybe also at more specialized grocery stores. Once you buy either of these, they will last for a long time.
Heat the oil and fry the cumin seeds for 10-15 seconds, or until you can smell the fragrance release a bit. Then, add the gram flour and stir for 30-40 seconds or until it becomes a little pinkish/brownish. Add the tomato sauce first and then the chana masala and tamarind. Stir to combine. Add the chana and salt and stir to combine. Add about a cup of water (more or less depending on the consistency you desire) to allow the chana time to cook and absorb the flavors. Serve over rice or with naan, roti, or bread. My favorite is naan. :)
