My Channa Masala(Serves 4-6)
2 cups dried chickpeas soaked overnight (or 2xcans, but it won't be as creamy)
1 tbsp cumin, whole preferred
1 large onion, small diced
2 cloves garlic, minced
1" piece ginger, minced
1 jalapeno, minced
1 cup fresh tomatoes, small diced (about 2 tomatoes)
1 tbsp tamarind paste (or 2 tbsp vinegar)
1 bunch fresh cilantro, chopped
1. Drain chickpeas, cover with water and 1 tsp. baking soda (it helps soften the chickpeas) in dutch oven and simmer covered on low-med for 45 mins.
2. Drain chickpeas and reserve, clean dutch oven.
3. On low-med heat in dutch oven, dry saute cumin until you can smell it. Do not burn it!!!
4. Add onions, garlic, ginger and jalapenos then saute until onions are soft, about 5 minutes.
5. Add chickpeas, tomatoes and tamarind then simmer uncovered on low-med until thick and saucy, about 30 mins.
6. Take off heat, add cilantro and serve over rice with chapati bread.