Chana Chawal, Large Family Recipe (11 servings)

1/4 pound tomatoes
1/2 pound yellow onions

1/2 Tablespoons vegetable oil

30 oz. canned garbanzo beans/chickpeas

1 1/2 Tablespoon chana masala spice mix (see below)

1 teaspoon ground turmeric

1 teaspoon table salt

1-2 bay leaves, crumbled

3/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon whole black peppercorns, optional

1-2 star anise, optional

1/2 teaspoons ground cardamom

11 servings rice, cooked

Rinse tomatoes under cold running water. Core and dice tomatoes; purée tomatoes using food processor or blender.

Trim, peel, and chop onions.

Heat oil in 6 quart pot. Add onions to oil and cook over low to medium heat, stirring continuously until dark brown in color. Add puréed tomatoes and cook 5 minutes.

Rinse garbanzo beans in colander under cold running water, drain. Add garbanzo beans to pot with onions and tomatoes.

Stir in the chana masala spice mix, turmeric, and salt. Continue cooking and stirring for 5 minutes.

Combine 20 cups cooked rice with garbanzo beans mixture and remaining spices; place in a pan.

Makes eleven ¾ cup servings.

Chana Masala Spice Mix

4 cloves 

1 1/2 tea. paprika

1/2 tea. cayenne 

1 large bay leaf

2 tsp ground cinnamon (or1 (3-inch) cinnamon stick)

3 3/4 tsp ground coriander (or 1 tbsp coriander seeds )

3 3/4 tsp ground cumin  (or 3 tsp cumin seeds)

1 tsp fenugreek seeds

1 tsp fennel seeds
1 1/2 tsp ground black pepper (or1 tsp black peppercorns)

1/8 teaspoon onion powder 

1/8 teaspoon garlic powder

1/4 tsp nutmeg powder

1/2 tsp ginger powder

1/2 tsp ground cardamom (6 pods)

Mix thoroughly to combine. If not using already powdered ingredients, grind to a powder.
Store spice mixture in an airtight container for 2 months.