We recently enjoyed take-out food from an Ottawa area Afghani restaurant. Harir Kabob House offered several vegetarian options and the usual kabob dishes. The Eggplant Qorma and spinach Sabzi were delicious with Qabelli rice and sourdough naan bread. They also serve a Chana dish made with chickpeas and kidney beans that differs in flavour from Indian Chana Masala. It was exceptional and I looked online for a recipe to recreate the dish at home.
I made the dish today and was pleased with the outcome. It tasted similar to the restaurant dish but was a bit spicier due to generous amounts of black pepper, red pepper flakes and fresh green chillies. I used fresh-picked jalpenos from our garden and they were hotter than average. These three ingredients could be adjusted easily for more delicate palates. Here is the recipe.
Afghani Chana
3 tbsp oil
1 tsp cumin seeds, slightly crushed
1 lg red onion, diced
1 generous tbsp grated ginger and garlic
Cook together until the onions are softened
Add
2-3 seeded jalapenos, diced*
1/2-1 tsp turmeric
1 tbsp coriander
1 tsp black pepper*
1 tsp dried chilli flakes*
1/2 small tin tomato paste (2-3 tbsp)
1/2-1 cup water
2-1/2 to 3 cups cooked legumes- (1/2 chickpeas. 1/2 kidney beans)
salt to taste
Simmer x 20 min on the stovetop. Top with chopped cilantro before serving
Adjust seasoning and add liquid if necessary during cooking
*Adjust quantities as desired to control heat level
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I made brown rice with freshly crushed cardamom seeds, grated carrots, raisins and pistachios and fried up a plantain as a side dish. Leftovers will taste even better tomorrow!
