Chana Masala

Ever since I was first introduced to Indian food in late high school/early college I have loved chana masala. While I've started experimenting with making Indian food over the last few months, I had yet to try chana masala, mostly because my husband is a meat-tarian. He has trouble eating a meat-free meal. But he is a good sport about it every once in a while, so we gave it a try last night.




I followed Smitten Kitchen's recipe, which you can find here.  I have to admit I was really impressed with myself using so many spices for one meal. Chris even asked if I had used a sauce base. I was pretty proud to say I had totally made it from scratch. My only complaint is that the flavors weren't as rich as I might've expected from so many spices. Next time I will try making this in my crock pot (without the added water).  I think this will allow the chickpeas to better soak up the flavors.



I served the chickpeas over jasmine rice with garlic (store bought) naan. I buttered the naan and warmed it on a pan. It was basically heaven on a plate.

Are you an Indian food lover? Let me know if you try it!