Chick Pea Masala
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1/4 cup vegetable oil (or substitute ghee/clarified butter, becomes non-vegan)3/4 cup chopped onions1 tsp. ground cumin1/4 tsp. cayennne pepper3/4 tsp turmeric1 1/2 tsp ground ginger1 tsp. cinnamon1/2 tsp. curry powder (I use Badia)3/4 tsp. garlic powder2 1/2 cups copped fresh tomatoes (or canned diced tomatoes)2 cans chick peas (1 1/2 cups dried chick peas, yields 4 cups cooked)1/2 tsp. salt4 Tbsp. flaked coconut (unsweetened or frozen fresh coconut) Calculations for unsweetened reduced fat coconut1 1/2 Tbsp. lemon juice
If using dried chick peas, measure out 1 and 1/2 cups of dried chick peas. Boil until soft and the skins are starting to come off (this can take up to 5 hours without a pressure cooker). Keep an eye on the water levels.
If using canned chick peas, open and strain 2 cans of chick peas. Cook until soft and the skins are starting to come off.
For both, when done, strain and set aside.
Place all your dry ingredients (all the spices) on a plate and mix well.
Heat 1/4 cup oil in a large skillet. When hot, add 3/4 cups onions and saute until soft.
Add spices and cook for appoximately 3 minutes, stirring constantly.
Add tomatoes (not drained if using canned diced tomatoes), chick peas, and salt. Stir until completely coated. Cook covered, stirring occaisonally, until chick peas absorb flavor.
You may finish the dice and serve at once, or let it set for a few hours or overnight in the fridge for enhanced flavor.
At serving time, stir in 4 Tbsp. of coconut, and 1 and 1/2 Tbsp. of lemon juice.
Left overs keep great in the freezer.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSAYDUCK.
If using canned chick peas, open and strain 2 cans of chick peas. Cook until soft and the skins are starting to come off.
For both, when done, strain and set aside.
Place all your dry ingredients (all the spices) on a plate and mix well.
Heat 1/4 cup oil in a large skillet. When hot, add 3/4 cups onions and saute until soft.
Add spices and cook for appoximately 3 minutes, stirring constantly.
Add tomatoes (not drained if using canned diced tomatoes), chick peas, and salt. Stir until completely coated. Cook covered, stirring occaisonally, until chick peas absorb flavor.
You may finish the dice and serve at once, or let it set for a few hours or overnight in the fridge for enhanced flavor.
At serving time, stir in 4 Tbsp. of coconut, and 1 and 1/2 Tbsp. of lemon juice.
Left overs keep great in the freezer.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDSAYDUCK.
Nutritional Info Amount Per Serving
- Calories: 454.5
- Total Fat: 20.0 g
- Cholesterol: 0.0 mg
- Sodium: 315.5 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 15.0 g
- Protein: 15.9 g
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