Before I tell you about my new favorite chickpea recipe, would you puh-lease go over to the right side of my blog and become a fan of Fake Ginger on Facebook? I put off starting a FB fan page because I had this crazy fear that my only fans would be my husband and my mother so I’d really love lots and lots of fans! Thanks ya’ll! :D

So chickpeas… I love them. This is a new thing for me because I always thought they had a weird texture. I think my first experience with Chana Masala is what did it for me. I bought a Target brand frozen version one day just out of curiosity and loved it. The chickpeas, the spices, everything was perfect. I didn’t think it was something I could recreate at home so I picked up a Kashi one when I was at a store other than Target (why do other stores even exist?). The Kashi one was bland and actually pretty disgusting. Not long after that, Smitten Kitchen posted this recipe. It was fate. Me + chickpeas = together forever.

This is SUPER spicy but so worth the burning tongue. I don’t think parsley is very traditional in Indian cooking but it helped cut down the spice. I’m so glad that it made a ton (and that my husband won’t touch it) because now I have lots of leftovers!

Chana Masala
adapted from Smitten Kitchen

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

Heat oil in a large skillet. Add onion, garlic, and ginger and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds,  paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

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