Chana Masala (Spiced Chickpeas in Sauce)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
1-1/2 cups dried chickpeas (kabuli chana)
1 dash oil or Pam cooking spray
1 tsp. cumin seeds
1 tsp. turmeric
1 pinch asafetida
1/2 to 1 tsp. red pepper
salt, to taste
1 Tbsp. plus 2 tsp. shredded ginger
1 green finger hot chile, minced
1 small tomato, chopped
3 Tbsp. lemon or lime juice
2 Tbsp. cilantro
Instructions:
Wash the chickpeas and soak the overnight, then drain. Spray some Pam in a heated non-stick saucepan and add the cumin seeds, turmeric, asafetida, red pepper and salt. Stir until the cumin seeds crackle, then add the chickpeas and cover with water by two inches. Add 1 Tbsp. of ginger, the minced chiles and the tomato. Bring to a boil, then cover and simmer for 1-1/2 to 2 hours, or until the chickpeas are tender. Remove from the heat and sprinkle with the lemon juice, remaining ginger and cilantro.
Recipe from Kathleen Morrison.