Chickpea Masala

I can provide you with the recipe for Chana Masala, a classic dish of Indian cuisine made with chickpeas. It’s a spicy and flavorful dish that can be adapted to Italian tastes with a few small changes, like using fresh tomatoes instead of canned or adding fresh aromatic herbs like basil to serve. Here is the traditional recipe that you can customize according to your taste.

Ingredients

• 250 g of dry chickpeas, soaked overnight and then cooked, or two cans of precooked chickpeas
• 2 tablespoons of vegetable oil or ghee
• 1 medium onion, finely chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger about 2 cm, grated
• 1 fresh green chili, chopped (optional)
• 1 teaspoon of cumin seeds
• 1-2 teaspoons of ground coriander
• 1 teaspoon of ground turmeric
• 1/2 teaspoon of ground black pepper
• 1 teaspoon of garam masala
• 1 teaspoon of amchur (dried mango powder), or the juice of half a lemon
• 400 g of canned peeled tomatoes or fresh chopped tomatoes
• Salt to taste
• Chopped fresh cilantro and basil leaves for garnish (optional)
• 1 piece of cinnamon stick (optional)

Preparation

1. If using dry chickpeas, after soaking them overnight, drain and cook them in fresh water until they become tender. If using canned chickpeas, drain and rinse them.
2. Heat the oil or ghee in a large skillet over medium-high heat. Add the cumin seeds and the piece of cinnamon and let them warm up until they start to pop.
3. Add the chopped onion and sauté until it turns golden and translucent.
4. Add the garlic, ginger, and green chili (if using) and sauté for another minute until aromatic.
5. Lower the heat and add ground coriander, turmeric, and black pepper. Mix well and cook for about a minute.
6. Add the chopped tomatoes and salt, increase the heat slightly, and cook until the mixture thickens and the oil starts to separate from the mix.
7. Add the cooked chickpeas, about 1 cup of water (more or less according to the desired consistency), and simmer over medium-low heat for about 10-15 minutes.
8. Add the garam masala and amchur or lemon juice, adjust the salt if necessary, and cook for another 2-3 minutes.
9. Serve hot, garnished with chopped fresh cilantro and, if you wish, with basil leaves, along with basmati rice or naan.

Curiosity

Chana Masala is a dish that can vary greatly from region to region in India, but the base of spices is usually what gives it that characteristic rich and deep flavor. The touch of acidity provided by amchur or lemon is essential to balance the taste. In Italy, the addition of fresh aromatic herbs like basil can bring a pleasant touch of freshness.