Channa Masala

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Nutritional Info

Servings Per Recipe: 7
Amount Per Serving
Calories: 161.6

Total Fat: 5.0 g
Cholesterol: 8.9 mg
Sodium: 6.1 mg
Total Carbs: 19.9 g
Dietary Fiber: 5.5 g
Protein: 6.6 g

View full nutritional breakdown of Channa Masala calories by ingredient

Introduction

Inspired by Serious Eats: http://www.seriouseats.com/recipes/2009/03
/dinner-tonight-channa-masala-recipe.h
tml.

I serve this with GABA (germinated brown rice) and Kashmiri spinach but it is also quite nice with naan.

To add nutrients I sprout dry beans rather than use canned. Soak 24 hours and then rinse 2-3 times per day for 2-3 days more before steaming until beans are tender. Inspired by Serious Eats: http://www.seriouseats.com/recipes/2009/03
/dinner-tonight-channa-masala-recipe.h
tml.

I serve this with GABA (germinated brown rice) and Kashmiri spinach but it is also quite nice with naan.

To add nutrients I sprout dry beans rather than use canned. Soak 24 hours and then rinse 2-3 times per day for 2-3 days more before steaming until beans are tender.

Minutes to Prepare: 35

Number of Servings: 7

Ingredients

1 tablespoon butter

1/2 onion, chopped

1 garlic clove

1/2 tablespoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground turmeric

3 tablespoons chopped tomatoes

1/2 cup water

1 15-ounce can chickpeas, rinsed and drained or 1 1/2 cups steamed garbanzos

1 teaspoon paprika

1/2 teaspoon garam masala

1/2 teaspoon salt

Juice of 1/4 lemon

1/2 jalapeño, stemmed, seeded, and chopped

1 teaspoon ginger, grated

Directions

Melt the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.

Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.

Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.

Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.

Serving Size: makes approx 8 heaping 1/2 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user EMMIEGIRL757.