Chana Masala and Quick Naan
Chana Masala 1 tablespoon vegetable oil 2 medium onions, minced 1 clove garlic, minced 2 teaspoons grated fresh ginger 1 fresh, hot green chili pepper, minced (optional)
1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper (optional) 1 teaspoon ground turmeric 2 teaspoons cumin seeds, toasted and ground 2 teaspoons paprika 1 teaspoon garam masala 1 can of chopped tomatoes
1-2 tablespoons tomato paste 2/3 cup water 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulat- ed juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
1 ½ cups (200g) all purpose flour (plain flour)
1 cup (250g) plain yogurt (or dairy free vegan yogurt)
2 teaspoons baking powder
¼ teaspoon salt
2-4 tablespoons melted butter with 1 clove minced garlic (optional)
Mix all ingredients together in a large bowl. Use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Transfer to a large plate brush with melted butter when still warm.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.