Got Chickpeas? Make My Chana Masala | Zainab Shah | NYT Cooking
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Zainab joins us in the kitchen studio to make her super-easy chana masala. This version, particularly common in Punjab, can be cooked with canned or dried chickpeas. Either way, the pantry staple becomes tender and soft and soaks up the cumin, coriander, turmeric and chile, as well as the garlic and ginger pastes that form the backbone of this 30-minute dish.
“How many ways can I say it’s delicious?” Zainab asked. Too many to count.
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4 Comments
That's like succotash
Zainab Shah—Question: How can the first aromatics, aka fresh ginger, garlic, onion, add flavor after you've superimposed all of the herbs on top of the tomatoes? And, why would you use canned chickpeas after you've gone to the trouble of preparing all of the antecedent fresh aromatics, vegetables and herbs?
Seems the resulting flavor would be a muddle of herbs and spices on top of canned chickpeas???
I've made this, but i put the stems of the cilantro in the tomato/spice base. i take it out later. I usually double up on the garlic by adding garlic powder too. I want to make this again, but with rehydrated chick peas.
oh yeah 😍 that looks so good❤