Chana masala ? Or spiced chickpeas ? Is one of the most well-known of traditional Indian dishes and a fave of vegetarians and non-vegetarians alike. Some model of chana masala providing yellow chickpeas can be located at nearly any Indian restaurant in North America ? It's a dish that I almost constantly pattern while trying a new Indian eating place to gauge the great of the chef's spicing, and I've made many specific versions of it myself through the years.
In India, a chana masala is regularly made with black chickpeas rather than yellow chickpeas. Also called brown chickpeas or kala channa, these are a darkish-skinned cousin of the yellow chickpeas which are more generally used outside of India. They have a denser and chewier texture and stronger and earthier taste, and are nicely ideal to combos with different strong spices in thick and hearty curries, that is simply the thing one may need at this time of 12 months to heat and nourish the body.
This is a chana masala that makes use of black chickpeas with chilies, onion and ginger simmered in a spiced tomato sauce. Dried black chickpeas are without difficulty available in any Indian grocer or within the Indian phase of large supermarkets, however you can use yellow chickpeas in this recipe too if you wish to use them or can not locate the darker variety.
Other recipes providing black chickpeas to try from Lisa's Vegetarian Kitchen:
Gujarati Black Chickpea Curry
Black and Yellow Chickpeas in a Sweet and Spicy Sauce
Black and Yellow Chickpeas with a Coconut-Chili Sauce
Black Chickpeas with Roasted Coconut and Fragrant Spices
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