Kosher Channa Masala

I adore chick peas (also known as garbanzo beans). My quick version of channa masala (there are as many versions as there are languages in India) substitutes olive oil for dairy and canned beans for ones you'd otherwise have to soak overnight. Served with rice or bread, this makes a great weeknight meal. For carnivores, it also makes a great side served alongside curried chicken or spicy steak.

• 1 can chick peas/garbanzo beans, drained
• 1 can diced tomatoes, with liquid
• 2 chopped onions (or 2 cups frozen chopped onions)
• 1 inch peeled and chopped ginger, or 1/2 tsp ginger powder
• 1 tbsp minced garlic (from a can is fine)
• 1 tbsp brown sugar
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 1/2 tsp cayenne pepper (less if you don't like hot foods)
• 1/4 tsp tumeric
• 1 tbsp olive oil

In a medium saucepan, over a medium heat, fry the onions in the olive oil until they turn translucent.

Add the ginger, garlic, garam masala, cumin, cayenne, and tumeric. Stir well and continue frying spices for 1 - 2 minutes, or until the seeds start to pop.

Add drained chickpeas, undrained tomatoes, and brown sugar. Stir until everything is well blended.

Cook uncovered for around 15 minutes, or until the liquid has boiled down to a thick sauce. If you forgot to drain the chickpeas first, increase all spices by 1/4 tsp (it's fine if you throw them in at the last minute), up the heat to medium-high, and cook for an extra 15 minutes.

The end result should have a thick sauce, perfect for serving with basmati rice and naan or pita.

Variations:

• My heavily carnivorous husband loves this (and most dahl's) with a hard boiled egg. If you're octo/lavo, boil some eggs, slice them in half, and cover them with the hot channa masala when serving. The flavors soak in beautifully.
• Use 2 tbsp ghee or unsalted butter in place of the olive oil if you prefer the flavor of dairy.

Garam Masala is just a mix of half a dozen commonly used Indian spices. Using the mix is a lot easier than using 1/8 tsp of five different things. It is available in the spice isles of most mega-grocery stores these days, right alongside Garlic Salt. If yours doesn't have it, the staff of your local Indian grocery will be more than happy to introduce you to their favourite blend.