Cous Cous to the Indian
second courses from India
translated by Italian with
The chana masala is a stew of chickpeas originating in India, in particular it is a dish from the Punjab region, between India and Pakistan, widespread throughout southern Asia. The main ingredient of the dish is chickpeas, but also onions, chopped tomatoes, turmeric, coriander seeds, garlic, chilli, ginger, dried mango powder, crushed pomegranate seeds and garam masala. The result is a slightly moist and spicy dish, with a slight sour note given by citrus fruit.
Heat a large pan with a thick bottom on medium-high heat, pour the oil and rotate it to cover the bottom well. Add the onion and let it cook, stirring frequently, for 6-8 minutes or until it has darkened well.
Add the garlic, the serrano pepper, the ginger and the curry and cook everything, stirring constantly, for 1-2 minutes until the garlic has softened. Add the tomatoes with the preserving liquid, the chickpeas, 3 tablespoons parsley, 2 tablespoons of coriander, salt and pepper
Cover the pan and bring to a boil. Lower the heat and let it simmer for 10 minutes. Remove the lid and let it simmer again for 10-15 minutes, until the mixture has thickened. Meanwhile prepare the basmati rice to accompany.
(for the recipe go to ioveggie.it).
When serving, place a few tablespoons of basmati rice in each dish and season it generously with the chana masala. Finally, garnish each dish with a sprinkling of parsley and coriander.