Chana (chickpea) masala

I'd call 2014 my year of playing with spices when it comes to cooking.  I've enjoyed learning to incorporate some spice - such as turmeric, chili and curry powders, garam masala, paprika, cumin, and coriander - into my food.  I have much to learn and try, but the small steps of expanding my spice pantry have widened my palate and made eating vegetables and legumes more interesting.

A spicy bowl of chickpeas - cooked with onions, tomatoes, peppers, and plenty of spices, finished with lemon juice

Recently, I took some of my spices and made chana masala, a dish of chickpeas cooked with onions, tomatoes, peppers, and plenty of spices to give it a good kick.  I learned about a new spice, amchoor powder, or a dried unripe mango powder, that's typically used in this dish to give it a citrus or sour note.  I substituted with lemon juice but it's good to learn something new and I've tucked it into my memory bank for now.  I actually walked around Penzeys recently but didn't find it; next time, I'll have to look harder to satisfy my curiosity.

I think playing with spices naturally leads me to Indian cuisine, which I am a big fan of.  I love meat dishes and curries but I was inspired to make this particular vegetarian dish after attending an Indian wedding recently.  The wedding was a blast - great music and a joyful vibe in the air that I just want to soak myself in.  The food at the wedding was vegetarian and reminded me, once again, how flavorful and satisfying vegetarian food can be when complimented and heightened with spices. Some fragrant rice and naan on the side doesn't hurt either.

This chana masala is somewhat similar to the Moroccan chickpea stew I made recently but it packs more heat.  I never thought I'd be a fan of chickpeas but its mild flavor and hearty texture makes it so great for pairing with spice.  When I first tasted my finished dish, my lips were on fire!  But it's amazing how quickly our taste-buds adjust.  Once it cooled a bit, it was a lot less spicy.  I also served it with brown rice to offset some of the heat and turn it into a meal.

A dollop of cool, thick yogurt would be nice here.  Given how great avocados are right now, I also enjoyed leftovers with cubes of soft, ripe avocado.