Last week I cooked up a big batch of chickpeas with intentions of hummus, but accidentally under-cooked them a little. They were tender enough to eat, but weren’t quite able to blend into a smooth puree, so I bagged them in the freezer for later use (in case you’ve never tried, this is a great way to store cooked beans – the texture doesn’t suffer at all from freezing/thawing).
When I rediscovered them while foraging my fridge for lunch on Saturday, I had visions of chana masala… but I needed something a little more casual. I don’t currently have a favorite recipe for the classic north Indian chickpea curry*, and at the time I wasn’t interested in dropping everything to find one. I just wanted the essence of the dish – spicy garbanzos – in a quick and simplified way. If I could also find a quick and simple substitute for the experience of an accompanying naan… that would seal the deal.