Spicy chick-peas (chana masala or garbanzo beans)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spicy chick-peas (chana masala or garbanzo beans) calories by ingredient
Introduction
This is my first SparkPeople recipe! It's one of our favourite dishes which my husband particularly enjoys making. He even made it for my birthday this week. This is my first SparkPeople recipe! It's one of our favourite dishes which my husband particularly enjoys making. He even made it for my birthday this week.Number of Servings: 4
Ingredients
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* 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
Directions
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.
Member Ratings For This Recipe
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SAKOBUG
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DAIZYSTARLITE
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SINGHD
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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
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KITTY1000