SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 5.0 g
  • Cholesterol: 8.9 mg
  • Sodium: 6.1 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.6 g

View full nutritional breakdown of Channa Masala calories by ingredient
Report Inappropriate Recipe

Channa Masala

Submitted by: EMMIEGIRL757

Introduction

Inspired by Serious Eats: http://www.seriouseats.com/recipes/2009/03
/dinner-tonight-channa-masala-recipe.h
tml.

I serve this with GABA (germinated brown rice) and Kashmiri spinach but it is also quite nice with naan.

To add nutrients I sprout dry beans rather than use canned. Soak 24 hours and then rinse 2-3 times per day for 2-3 days more before steaming until beans are tender.
Inspired by Serious Eats: http://www.seriouseats.com/recipes/2009/03
/dinner-tonight-channa-masala-recipe.h
tml.

I serve this with GABA (germinated brown rice) and Kashmiri spinach but it is also quite nice with naan.

To add nutrients I sprout dry beans rather than use canned. Soak 24 hours and then rinse 2-3 times per day for 2-3 days more before steaming until beans are tender.

Number of Servings: 7

Ingredients

    1 tablespoon butter
    1/2 onion, chopped
    1 garlic clove
    1/2 tablespoon ground coriander
    1 teaspoon ground cumin
    1/4 teaspoon ground cayenne pepper
    1/2 teaspoon ground turmeric
    3 tablespoons chopped tomatoes
    1/2 cup water
    1 15-ounce can chickpeas, rinsed and drained or 1 1/2 cups steamed garbanzos
    1 teaspoon paprika
    1/2 teaspoon garam masala
    1/2 teaspoon salt
    Juice of 1/4 lemon
    1/2 jalapeņo, stemmed, seeded, and chopped
    1 teaspoon ginger, grated

Directions

Melt the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.

Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.

Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.

Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.

Serving Size: makes approx 8 heaping 1/2 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user EMMIEGIRL757.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • This looks good but how can you get 7 servings from 1 can of chick peas & where is almosst 1200 calories in the entire dish coming from? - 4/26/12

    Was this review helpful?   yes  No
  • This is wonderful! Spicy and interesting with the humblest of ingredients. One thing, no amount of water was recorded in the ingredients list so I just guessed and used one cup of homemade stock. I think by looking at the amount it was to have made, I should have used at least 2 cups. ??? Delicious. - 6/7/11

    Was this review helpful?   yes  No