Chana Punjabi

When others get animated about food I'm immediately inspired. It's always exciting to know that others get just as worked up about the first tomatoes of the year, a good cheese, or a chick pea (as the case may be). After reading Luisa's gorgeous recipe for chana punjabi by way of New York's Lassi I couldn't wait to get cooking.

The palpable tangy kick of cilantro & lime layered over sweet, smokey cloves & cumin lends a flavor unlike anything that's ever crossed my kitchen counter. This stunner is at once tangy, smokey, a bit sweet, a bit spicy -- it's everything you could ask for in one simple dish.  No longer do I need to lament Santa Barbara's shameful lack of good Indian restaurants; after simmering this stuff for close to an hour the smells wafting from my kitchen can fill that void. Who needs take-out? From now on I'll simmer up a batch of these marvelous chickpeas instead.

Chana Punjabi, serves 2 - 4
1 15 oz. can tomato sauce
2 15 oz. cans chick peas
1 c. chicken stock
1 small nub fresh ginger, minced
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp. gram marsala1 tsp. curry powder
1 1/2 tbsp. ground cumin
1 pinch sugar
1 scant pinch ground clove
1 tbsp. fresh cilantro, minced
1/2 tbsp. fresh basil, minced
1 tsp. salt
1 1/2 tsp. green chili paste* or 1 jalapeno, minced
1 tbsp. fresh lime juice

In a medium stock pot sauté the onion, ginger, & garlic until fragrant (about 3 minutes). Add the tomato sauce & chickpeas. Season with gram marsala, curry powder, cumin, sugar, clove, salt, & chili paste.

Simmer over medium-low heat until the sauce has reduced by half. Add 1/2 cup chicken stock & simmer until reduced again. Repeat this process until the stock is gone & the sauce is thick. Sprinkle in the basil & cilantro then serve over jasmine or basmati rice. Garnish with a drizzle of lime juice & more fresh cilantro.

*Green chili paste can be found at speciality or Asian grocery stores.