Chana Masala (Chickpea Curry)

Okay, this is going to be super quick because I'm super tired -- but wanted to get this posted while I was still thinking about it.  Just a disclaimer -- I don't know how authentic this is -- I sort of made up my own recipe based on what I like.  The recipe on the back of the box uses dried garbonzo beans and I had canned on hand, so this is what I came up with.  This recipe serves two -- my girls won't eat this one, not because it's spicy, but because they think they don't like chickpeas.  (Don't tell them that's what their favorite falafels are made of!!)

Chana Masala -- Chickpea Curry

3 Tbsp butter
1 Tbsp oil
1 small onion or half medium, diced
1 clove of garlic (if you wish)
2 tsp chana masala mix -- shan brand
1 can of chickpeas, drained
splash of milk or cream, maybe 1/4 cup

In a frying pan, melt butter with oil and add onion and garlic.  Fry for 5 minutes or so and then add the chana masala, let it cook a couple more minutes and then dump in the drained chickpeas.  I also like to add a cup or so of water and let the chickpeas cook for 15-20 minutes, adding more water as necessary.  This just lets them soften a bit more.  The mixture will reduce down and get kind of caramelized on the pan.  Just before serving add the cream, let it heat through and then serve. 

This is a mild curry, with a bit of warmth and sweetness.  The main spices are cinnamon, clove, nutmeg, ginger and cardamom, with cumin and red chili.  

Very quick and simple, yet tasty!!