Recipes for the Recession #4: Cheap Chana Masala

Chana Masala is one of my favorite go-to dinners. It is easy, healthy, deliciously fragrant, and most importantly, cheap. Assuming you already have a decent spice collection, this recipe shouldn't run you more than $3 a serving.

If you don't, keep in mind that the seasoning in this dish is somewhat variable. If you don't have some of the spices listed, just work with what you've got. Season to taste. Doing just that is one of my favorite things about this recipe.

The chick peas, as I mentioned back in January, are cheap in the can but even cheaper dry. But, since I personally seem to have a genetic defect that prevents me from soaking and cooking dry chickpeas without either burning the beans, overcooking them, or, somehow, both, I would feel like a hypocrite if I asked you to achieve the (seemingly) impossible. So, for this recipe, we use canned.

what you'll need (this recipes serves two)

• a tablespoon of vegetable oil
• a clove of garlic
  
• 2 onions
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 3 tomatoes
• 2 large carrots
  
• 1 cupwater
• 4 cups chickpeas. That's two cans.
  
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garam masala.
• 1/2 teaspoon salt
• 2 tsp red chili flakes.
• 1 tsp ground ginger (or 2 teaspoons grated fresh ginger)

what you'll do

1. Heat the oil in a large skillet, then add the garlic and onions, both chopped and minced, and sauté over a medium heat until browned (3-5 minutes).
2. Turn heat to medium-low and add the spices. Stir for a few minutes.
   
3. Add the tomatoes and carrots and cook for 10 minutes over medium heat.
   
4. Add chickpeas and a cup of water and stir. I like to add a little bit of flour, cornstarch, or arrowroot to thicken up the mixture at this point.
   
5. Cook covered for 10 minutes or until the chickpeas are at a desired consistency. That's right, this is that requisite annoying vague step in all recipes where I shrug off all responsibility for your end result.
   
6. Uncover, stir and cook for about 2 minutes.
7. Serve with rice and, if you're feeling rich, a dollop of plain yogurt.

Cost Count:

garlic and vegetable oil: $.15
3 tomatoes: $1.50
2 carrots: $.60
2 cans chickpeas: $2
2 onions: $.50
fresh ginger*: $.20
1/2 cup plain yogurt*: $.60
all spices, total cost:
*optional

Total cost: $4.75, or 5.55 with the yogurt and fresh ginger.