Chana Masala From: Mary Jane Kelly [EMAIL PROTECTED] Date: Wed, 28 Jul 1993 12:51:45 -0400 I don't know how authentic this is, but I whipped it up last night. It tasted great to me. 2 T vegetable oil 1 medium onion, chopped 1 large clove of garlic, minced 1 T curry 1 T tomato paste (I used ketchup, how embarassing :) 15 oz can of chick peas drained, reserving 3 T liquid 1/2 T lemon juice 1/2 t salt fresh black pepper crushed red pepper, optional to taste 1 T butter Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.
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