After days of eating out, it was great to be back in the kitchen! I couldn’t find the recipe I used for Indo-Asian crispy chili chana (not realizing I had actually shared it on this blog before) so I made my own version with slightly different ingredients. One thing was the same: coating the chick peas in corn starch and frying them. They are then given a toss in sautéed onion, garlic, ginger, curry powder, garam masala, Chinese chili-bean sauce (the key ingredient in my version), ketchup, and a chopped chili pepper from the garden (plus another to garnish). I must say this was even better, spicier, and less work…though not by much! It even looks more appetizing than my earliest version, which you can see in the above link.