I was watching Braves and the Padres and got a sudden craving for channa masala. Technically channa masala is the name of the spice melange that one puts into a standard curry stock with garbanzo beans. I, however, just use it as shorthand for garbanzo bean curry of any sort. I've made it so much that I've got it down pat. Since it is too damned hot to cook on the stove, it is slow-cooking in the crock pot. I'll leave it over night and eat it tomorrow.

4 cups uncooked garbanzo beans (chick peas) soaked overnight
1 onion
4 cloves garlic
1 inch fresh ginger
1 large can tomatos
1-2 tbls oil
2 tbls corriander
hot peppers to taste (jalapenos/cayene/whatever)
1 tsp cumin
1/2 tsp tumeric
4 whole cloves
2 cups water
salt to taste


Puree the onion, garlic, and ginger in food processor. Heat oil in heavy frying pan. Fray onion mixture until golden, 8-10 minutes. Add spice, stirring to mix in. Add tomatos and mix, deglazing the frying pan. Cook for 5 minutes, or until tomato liquid is substatially reduced. Put soaked chick peas in crock pot, pour curry on and 1 cup water and mix well. Add salt (1 tsp is generally a good bet). Cook on low for at least 12 hours. Serve over rice with yogurt or a raita.