Spicy Chana Masala
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 184.0
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 469.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.6 g
- Protein: 4.7 g
View full nutritional breakdown of Spicy Chana Masala calories by ingredient
Introduction
This chana masala is fresh and bold, with lots of heat from serrano peppers. This chana masala is fresh and bold, with lots of heat from serrano peppers.Number of Servings: 6
Ingredients
-
2-15 oz cans Garbanzo beans, drained and shelled
8 medium Roma tomatoes, skinned and seeded
2 serrano peppers, seeded
4 cloves garlic
1 yellow onion
3 tsp fresh ginger root
1.5 cups water
3 TB Extra Virgin Olive OIl
1.5 tsp cumin seed
2 tsp Garam Masala
1.5 tsp ground Coriander
0.5 tsp turmeric, ground
1 tsp Penzeys 5S Seasoning Salt
0.25 tsp cayenne pepper
(Optional Lemon Wedges and Cilantro for garnishing)
Tips
Can use 1 serrano, and/or eliminate the cayenne to decrease heat.
The longer this cooks. the more the flavor melds. I've left this in a crock pot all day and it's amazing.
Could use a 28 oz can of stewed tomatoes, chopped up, with liquid (then eliminate the additional water). I prefer fresh tomatoes.
Directions
Peel tomatoes (boiling water method works best). Remove seeds and stem, dice.
Dice yellow onion.
Mince ginger and garlic.
Drain Garbanzo beans, rinse and remove skins.
MIx Garam Masala, coriander, turmeric, and seasoning salt. Set aside
Heat olive oil over medium high heat in stock pot until water drop sizzles. Add cumin seed and toast, about 2 minutes. Add onion and peppers, reduce heat to medium low. Saute 10 minutes. Add ginger and garlic. Saute 10 minutes. Add tomatoes and spices. Saute 5 minutes. Add water and garbanzo beans. Bring to a strong simmer, and simmer until cooked through. Serve over rice or plain, garnish with lemon and cilantro if desired.
Serving Size: Makes 6- 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SMILEYMT19.
Dice yellow onion.
Mince ginger and garlic.
Drain Garbanzo beans, rinse and remove skins.
MIx Garam Masala, coriander, turmeric, and seasoning salt. Set aside
Heat olive oil over medium high heat in stock pot until water drop sizzles. Add cumin seed and toast, about 2 minutes. Add onion and peppers, reduce heat to medium low. Saute 10 minutes. Add ginger and garlic. Saute 10 minutes. Add tomatoes and spices. Saute 5 minutes. Add water and garbanzo beans. Bring to a strong simmer, and simmer until cooked through. Serve over rice or plain, garnish with lemon and cilantro if desired.
Serving Size: Makes 6- 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SMILEYMT19.