Chana Masala = Spice Paradise

When we were still living in Salt Lake, we would go out for Indian food about once a week to the Star of India.  My husband's favorite meal there was the Chana Masala, extra spicy.  Now that we're out here in San Diego, we don't have an Indian place to go to anymore (although I am sure there are plenty of great spots that we just haven't found yet).  So as a surprise for my husband, I decided to try my hands at making Indian food for the first time.  (I'm not sure why, but I have never made Indian food before.  I think all of the spices that are involved have always seemed intimidating to me.)  Here's my first attempt at chana masala - to my surprise, it was quick, easy, and I was able to make it entirely with spices I already had in my pantry.  And while my recipe may not have been traditional (I didn't have some of the traditional ingredients including garam masala and amchoor powder and I am fairly certain that jalapenos are not normally in Indian food), it sure was tasty:

Chana Masala (as written, this recipe will serve 2-3 people)

3 Tbsp vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 tsp ground ginger
1 jalapeno (cored and seeded with the white part removed), minced
1/2 Tbsp coriander
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp chili powder
1 tsp paprika
1 15 oz can diced tomatoes
1 15 oz can garbanzo beans (chickpeas)
1/3 cup water
freshly squeezed juice of 1/2 lime
salt and pepper to taste
chopped fresh cilantro

Heat oil in a medium sized skillet over medium heat.  Add onion, garlic, ginger, and jalapeno and saute until browned (for approximately 5 minutes):

Reduce heat to medium-low and add all spices:

Stir to mix and saute for about 2 minutes until onion mixture is well coated:

Add tomatoes and stir to mix:

Add garbanzo beans and water:

Simmer uncovered for 10 minutes to reduce.  In the meantime, heat oven to 200 F. Wrap naan in foil and heat in oven for 5 minutes to warm. (I used Trader Joe's Tandoori Garlic Naan, pictured below):

After the chana masala has simmered for 10 minutes, season with salt and pepper, and add freshly squeezed lime juice and cilantro to taste:

Serve with naan and cilantro lime rice (see below for recipe) and enjoy!

Cilantro Lime Rice

1 cup jasmine rice
2 cups water
freshly squeezed juice of 1/2 lime
chopped fresh cilantro (approximately 1 Tbsp)
1 Tbsp butter

Add rice, water, lime juice, cilantro and butter to a rice cooker (or medium sauce pan):

Cook until liquid is absorbed (approximately 20 minutes).  Fluff with fork and serve.