This is my remodel of Joanna’s Chana Masala from “Yellow Rose Recipes“. She jokes in the book about this being a not quite authentic version of an Indian classic. Well, I think my rif on it takes any authenticity it ever possessed and covers it in ketchup. Except not really. Wow, I am BAD at metaphors.
For starters, I remove the Masala from the chana, and replace it with generic curry powder from my local bulk food store. Then, I halve the amount of chickpeas in the recipe. That’s right, from two cans down to one, but all the other quantities stay the same. I did this by accident on maybe my third or fourth time with this recipe, and found that we liked it better. It’s saucier! I also tend to add about 50% more ginger because that’s my thing. Oh, and a bouillon cube (I’m sorry).
So, this pretty much turns it into a non-specific chickpea curry, and we love it! It’s in the regular rotation at our house.
