Foodie Friday: Chana Masala

We love Indian food, but I used to be terrified to cook it.  All the billions of spices tended to intimidate me a little bit.  Then my good friend from middle school visited and she showed me how freakishly easy it was to cook.  As long as you use a bunch of spices and warm them thoroughly before use, you're good to go.

Chana Masala (Chick Peas and Tomatoes)

(adapted from Post Punk Kitchen)

Spice blend:
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
4 cardamom pods
1/4 teaspoon cinnamon
1/4 teaspoon ground cayenne

For everything else:
3 tablespoons vegetable oil
1 large onion, sliced in medium pieces
2 jalapenos, deseeded and thinly sliced
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs tomatoes, diced
Fresh black pepper
1 teaspoon salt
2 cans chickpeas

Juice of one lime

Chop everything first.  This is how I cook almost anything, and if this is your first time cooking Indian food then its a must.  Saute the onion in the olive oil for about 10 minutes, and while that's going you can mix together all your spices. Once your onions are starting to brown, add your jalapeno, garlic, and ginger. Saute until you can really smell the spice coming off of it. Add the cilantro and all the spices.  Cook for about two minutes to really warm through the spices.

Add the tomatoes and chickpeas, season with salt, and mix well. Bring everything to a boil, then simmer for about 20 minutes.  Taste it periodically to see if the spices are coming together well.  Your tomatoes should almost completely break down before serving.  Keep simmering until this happens. Right before you serve, add the lime juice. Season with salt and pepper until you're happy with the flavors. Serve over basmati rice and garnish with some fresh cilantro.