Indian Wednesday

I’ve ascertained from reading many food blogs that its cool and hip to eat Indian dishes on Wednesday.  I don’t think “Indian Wednesday” is rooted in any ancient Indian custom, but I’ve succumbed to the peer pressure and roll with it.  I’ve become a huge fan of Indian food and its large spice spectrum.  When you are eating clean, you learn not to drown out the taste of your food with unnecessary fat, salt and sugar.  You begin to appreciate the taste of food on its own and enhance its flavor with a wide variety of spices.  Indian cuisine is not shy when it comes to spices.  It seems each meal is full of spicy, sexy, sweet, tangy, exotic deliciousness.  My favorite dish is Chana Masala (“spicy chickpeas”) with Naan bread (an Indian flatbread) and a veggie of my choice on the side.  Chana Masala is loaded with spices but it’s not too hot.  I tend to keep things simple in the kitchen, and the dish is fairly easy to make.  Don’t let the long list of spices fool you.

1 Tablespoon canola oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1 Tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 Tablespoons diced tomatoes
1 cup water
4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1 Tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
½ teaspoon salt
½ lemon (juiced)
1 fresh, hot green chili pepper (minced)
2 teaspoons grated fresh ginger 

• Heat oil in a large skillet.
• Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
• Turn heat to medium-low.
• Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
• Stir for a few seconds.
• Add the tomatoes.
• Cook the tomatoes until browned lightly.
• Add chickpeas and a cup of water and stir.
• Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
• Cook covered for 10 minutes.
• Remove the cover add the minced chili and ginger.
• Stir and cook uncovered for 30 seconds.

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