Spicy chick-peas (chana masala or garbanzo beans)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Tamarind pulp, 50 grams (2 oz)* Boiling water, 120 ml (1/2 cup)*Corn Oil, 3 tbsp*Cumin seeds, 0.5 tsp* Onions, raw, 1 medium finely chopped* Garlic, 2 cloves crushed* Fresh ginger root, 2.5 cm (1") peeled and grated* Fresh green chilli Pepper, 1 pepper finely chopped* Chickpeas (garbanzo beans), tinned (canned), 225 grams (1 1/4 cups)* Cumin seed, ground, 1 tsp* Coriander seed, ground, 1 tsp* Turmeric, ground, 0.25 tsp* Salt, 0.25 tsp* Canned Tomatoes, skinned and finely chopped, 225 grams* Garam masala, (Indian spice mix) 0.5 tsp*Peppers, hot chili, red, fresh, chopped for garnishing, 1 tsp* Onions, raw, chopped for garnishing, 1 tsp
Serves 4
I recommend doubling the quantities and freezing half. Please note that this recipe uses tinned (canned) chick-peas. If you use dried chick-peas you will need to soak them overnight and then boil and simmer them for up to 2 hours.
* Break up the tamarind and soak in the boiling water for 15 minutes. Rub the tamarind through a sieve discarding any stones and fibre.
* Heat the oil in a large saucepan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.
* Add the cumin, coriander, turmeric and salt and fry for 3-4 minutes. Add the tomatoes and tamarind pulp. Bring to the boil and simmer for 5 minutes.
* Add the chick-peas (garbanzo beans) and garam masala. Cover and simmer for about 45 minutes. Garnish with chopped chillies and onion.
* Serve with rice or naan bread
* If this dish is too hot for you add lemon juice to reduce its spiciness
Number of Servings: 4
Recipe submitted by SparkPeople user PADDINGTONBEAR.
I recommend doubling the quantities and freezing half. Please note that this recipe uses tinned (canned) chick-peas. If you use dried chick-peas you will need to soak them overnight and then boil and simmer them for up to 2 hours.
* Break up the tamarind and soak in the boiling water for 15 minutes. Rub the tamarind through a sieve discarding any stones and fibre.
* Heat the oil in a large saucepan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.
* Add the cumin, coriander, turmeric and salt and fry for 3-4 minutes. Add the tomatoes and tamarind pulp. Bring to the boil and simmer for 5 minutes.
* Add the chick-peas (garbanzo beans) and garam masala. Cover and simmer for about 45 minutes. Garnish with chopped chillies and onion.
* Serve with rice or naan bread
* If this dish is too hot for you add lemon juice to reduce its spiciness
Number of Servings: 4
Recipe submitted by SparkPeople user PADDINGTONBEAR.
Nutritional Info Amount Per Serving
- Calories: 217.4
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 386.3 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.6 g
- Protein: 4.3 g
Member Reviews
-
LEMONCHANSON
Lovely recipe and quite decadent in taste. I also added diced fresh tomato, ribbons of fresh basil, shredded carrot, and a splash of light coconut milk. I took half of the mixture out and pureed it, adding it back to the chunky. I served it over saffron rice with a slice of garlic naan on the side. - 6/2/10