Chana Masala

And here we are...yet another gray, rainy Monday. And I'm in need of flavor - something that packs a punch. My son was clamoring for chickpeas (he is obsessed with him, thanks to a certain televised lemur who occasionally has a hankering for them), so I figured, why not make the best of both worlds.

Enter: Chana Masala.

Usually I'm pretty hesitant when it comes to cooking Indian food because the flavors are so bold that I worry it will be completely obvious if I've messed it up. Yet this dish is easy to prepare, easy to temper to your own tastes and is a definite crowd pleaser.

Start by sauteing one diced medium onion in vegetable oil.

While the onions are cooking, organize and prep the rest of your ingredients.

Salt, coconut milk, lemon, chickpeas, curry powder, tomato paste, garlic & pepper

Once the onions have softened and slightly browned, add 1 clove minced garlic, 1 tablespoon of tomato paste, and 1-2 tablespoons of curry (play with this to suit your tastes. I go with 1.5 tablespoons and it gives a nice kick without being overpowering). Stir it all up and add a couple tablespoons of some reserved chickpea liquid until a sauce begins to form.

Add the juice of a 1/2 lemon, pinch of salt, and a 1/4 cup of coconut milk (to start). Here's where I played around with it a bit. I would stir and taste and add more (tomato paste, coconut milk, salt) flavor as needed. I finally got it to where it wasn't too sweet, sour or spicy, and of course, had no idea what the exact measurements were of anything I used.

Then, add the chickpeas and allow the dish to simmer for 1/2 hour or so. (You can type up our blog post and revel in the amazing smell that's coming out of your kitchen while you do so).

I have it on good authority that this will only be the tip of the delicious iceberg for tonight's potluck. It certainly makes braving the drab, drizzly roads that much easier!