Chana Masala (from smitten kitchen)

Name: Chana Masala (from smitten kitchen) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 medium onions minced; 1 clove garlic minced; 2 teaspoons grated fresh ginger; 1 fresh hot green chili pepper minced; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot); 1 teaspoon ground turmeric; 2 teaspoons cumin seeds toasted and ground; 1 tablespoon amchoor powder (see note); 2 teaspoons paprika; 1 teaspoon garam masala; 2 cups tomatoes chopped small or 1 15-ounce can of whole tomatoes with their juices chopped small; 2/3 cup water; 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas drained and rinsed; 1/2 teaspoon salt; 1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

"1 tablespoon vegetable oil2 medium onions, minced1 clove garlic, minced2 teaspoons grated fresh ginger1 fresh, hot green chili pepper, minced1 tablespoon ground coriander2 teaspoons ground cumin1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)1 teaspoon ground turmeric2 teaspoons cumin seeds, toasted and ground1 tablespoon amchoor powder (see note)2 teaspoons paprika1 teaspoon garam masala2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small2/3 cup water4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed1/2 teaspoon salt1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)"

Directions

"Heat oil in a large skillet. Add onion, garlic, ginger and pepper and saut� over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long."

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CENSORING.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving