Chick Pea Masala
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chick Pea Masala calories by ingredient
Introduction
This Indian recipe can be served as a vegetarian main course, or in smaller portions as a side dish (with Tandori Chicken perhaps?). Very flavorful. Can add more cayenne pepper to taste. This Indian recipe can be served as a vegetarian main course, or in smaller portions as a side dish (with Tandori Chicken perhaps?). Very flavorful. Can add more cayenne pepper to taste.Number of Servings: 4
Ingredients
-
1/4 cup vegetable oil (or substitute ghee/clarified butter, becomes non-vegan)
3/4 cup chopped onions
1 tsp. ground cumin
1/4 tsp. cayennne pepper
3/4 tsp turmeric
1 1/2 tsp ground ginger
1 tsp. cinnamon
1/2 tsp. curry powder (I use Badia)
3/4 tsp. garlic powder
2 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. salt
4 Tbsp. flaked coconut (unsweetened or frozen fresh coconut) Calculations for unsweetened reduced fat coconut
1 1/2 Tbsp. lemon juice
Directions
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.