Chana Masala
- Number of Servings: 6
Ingredients
2 tablespoons neutral oil, such as canola2 medium onions, minced1 clove garlic, minced2 teaspoons grated fresh ginger1 fresh, hot green chili pepper, de-seeded and minced1 tablespoon ground coriander3 teaspoons ground cumin or 4 teaspoons cumin seeds, toasted and ground1 teaspoon ground turmeric2 teaspoons paprika1 teaspoon garam masala2 cups tomatoes or or 1 15-ounce can of whole tomatoes, chopped⅔ cup water2 fifteen-ounce cans chickpeas, drained and rinsed½ teaspoon saltJuice of 1 lemon
In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger, and green chile and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.
Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ETOWLE30.
Add the tomatoes and water to deglaze the pan, then add the chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ETOWLE30.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 281.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.7 g
- Protein: 4.9 g