CHANNA MASALA (INDIAN CHICK PEA STEW)

I have to say my daughter, Emily, has expanded my culinary chops. If it wasn't for her, I would not enjoy sushi and I never would of discovered Indian food. One of our favorite places to go to lunch is Swagat Restaurant in Madison. The food offers a wide variety of dishes that are each unique and delicious and are great for families with vegetarians and meat eaters. One dish we all enjoy is Channa Masala, which is a chick pea stew in simple terms. Please give it a try and everyone will enjoy this dish.

CHANNA MASALA (INDIAN CHICK PEA STEW)

2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon

Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.

ENJOY!