I wanted to repeat this recipe for Chana Masala that we made about a year ago, but I didn't want to deal with the simmering and whatnot. I wanted something quicker. So I decided to try a similar recipe for chana masala from Cooking Light (July 2007 issue). It only cooks for a few minutes. And to add to the quickness, I used canned chickpeas and canned tomatoes, eliminating the first step entirely. Sweet.
It was admittedly not nearly as good as the first recipe we'd made, but it was still decent. It's not a make-again but it served its purpose and I am happy.
No picture today because it was ugly.
1 1/2 cups fresh chickpeas (garbanzo beans)
2 teaspoons olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
3/4 cup organic vegetable broth (such as Swanson Certified Organic)
1/2 cup chopped seeded tomato
2 tablespoons chopped fresh cilantro
1/8 teaspoon garam masala
Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.
Yield: 4 servings