rod@isi.edu (Rodney Doyle Van Meter III) (06/07/91)
I love chana masala, so I was looking for a way to make something that resembled it. This is close, I think, though I'm not an expert in Indian cooking. This variant is trivially easy to prepare, provided you have access to real Indian spices. If you don't, I can try to conjure up a mixture which will approximate this, but don't hold your breath... ingredients: 2 lbs. garbanzo beans (chick peas) 1 medium-sized onion 1 can vindaloo sauce (VERY hot yellow curry) oil Cook the chick peas if you're not using canned. Chop up the onion -- the size of the pieces doesn't matter much, however you like to eat onion. Put a little oil in a 3 quart saucepan and heat. Throw in the onion and stir until the onion is soft. Add the chick peas and the can of sauce. Adjust the liquid level with water (or the liquid from the chick peas), so that everything is well-coated, more like a stew than a soup. Heat, stirring thoroughly. Serve over rice and with naan or other bread. Makes a good vegan entree for about four people, or a side dish for more. --Rod