- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 186.3
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 526.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.8 g
- Protein: 6.7 g
Channa Masala (Indian style Chick Peas)Submitted by: ITSHALFFULL
IntroductionThis is a classic vegetarian Indian dish adapted from a Madhur Jaffrey recipe by Zeke Koch on recipezaar. Yum -- and so healthy. This is a classic vegetarian Indian dish adapted from a Madhur Jaffrey recipe by Zeke Koch on recipezaar. Yum -- and so healthy.
1 tablespoon vegetable oil
2 medium onions (peeled and minced)
5 clove garlic (peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 chopped tomatoes
1 cup water
2.75 cups cooked chickpeas or
2 (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1 tablespoon amchoor powder (available at Indian markets -- dried unripe mango powder)
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon salt
1/2 lemon (juiced)
1 fresh, hot green chili pepper (minced)
2 teaspoons grated fresh ginger
garnish with handful of chopped cilantro
1Heat oil in a large skillet.
2Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3Turn heat to medium-low.
4Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5Stir for a few seconds.
6Add the tomatoes.
7Cook the tomatoes until browned lightly.
8Add chickpeas and a cup of water and stir.
9Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
10Cook covered for 10 minutes.
11Remove the cover add the minced chili and ginger.
12Stir and cook uncovered for 30 seconds.
Number of Servings: 6
Recipe submitted by SparkPeople user ITSHALFFULL.
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Member Ratings For This Recipe
Oh wow! Five stars weren't nearly enough, because to me it tasted like heaven on earth! I couldn't find any amchoor powder, so used some tamarind paste just for a little tang. This is one of my absolute favourite recipes - not just on Spark, but of all time. Thank you so much for sharing. - 11/23/11