Chick Pea Ragout With Glazed Vegetables Chana Masala Recipes

SHORTCUT CHANA MASALA

Steps:

• Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in.
• Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
• Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the chana masala along with 2 tablespoons of water and sauté until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes.
• Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges.

CHANA MASALA

Steps:

• Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onions and garlic and slowly saute until translucent, about 10 minutes. Add in the curry powder and coriander and toast the spices until fragrant, about 3 minutes. Add the chickpeas and coconut milk and bring to a simmer. Simmer over medium heat until the flavors have melded, 20 to 30 minutes. Add the lime juice and season with salt and pepper. Put some couscous in bowls and serve the chana masala on top.

CHANA MASALA

Steps:

• Drain the chickpeas, then combine them in a large Dutch oven with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water. (To pressure cook the chickpeas, see Cook's Note.) Bring the mixture to a boil in a large Dutch oven, then reduce to a simmer and cook, partially covered with a lid, until the chickpeas are tender, about 1 hour. If the liquid is evaporating too quickly before the chickpeas are tender, pour in an additional 1 cup of water and continue to cook. Discard the tea bag, bay leaves and cardamom. Drain the chickpeas and put them back in the pot.
• Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
• Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until well cooked and pasty, about 8 minutes. Add the Roasted Chana Masala Spice Blend along with 2 tablespoons of water and saute until well mixed and the flavors have melded, 3 to 5 minutes.
• Add the spice mixture to the chickpeas with 1 cup of water (see Cook's Note), mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and infuses the chickpeas, about 5 minutes. Adjust salt to taste. Garnish with fresh cilantro and serve with lime wedges or julienned ginger slaw, if desired.
• Combine the whole spices (coriander, cumin, black pepper, cinnamon and cardamom) in a small heavy skillet (preferably cast iron, if you have it) and roast over medium-high heat, shaking the pan often to ensure even roasting, until the spices start getting darker, 3 to 4 minutes. Lower the heat to low and add the powdered spices (pomegranate powder, mango powder, black salt, chile powder, turmeric and asafoetida) and cook, shaking or stirring constantly, until slightly darker, about 30 seconds. Be careful not to burn the spices. Immediately transfer the spices to a bowl and cool. Once cooled, grind the spices. You can double or triple this recipe and keep it in an airtight container for future use.

CHICKPEA RAGOUT

Steps:

• 1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
• 2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
• 3. While the chickpeas cook, prepare the couscous according to package directions.
• 4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

JULIE SAHNI'S INDIAN CHICKPEA RAGOUT WITH VEGETABLES

Steps:

• In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed.
• In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger, zucchini and bell pepper, and mix well. Pour 1/3 cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.
• Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread.

EASY CURRIED CHICKPEAS (CHANA MASALA) VEGETARIAN/VEGAN

Steps:

• Heat the oil in a sauce pan.
• Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.
• Stir in the remaining ingredients.
• Cook over low heat for ten minutes.
• Add one cup of water and mix well.
• Cook until the tomatoes and chile are very soft.
• Then pour over rice and serve.

VEGETABLE AND CHICKPEA RAGOUT

Steps:

• Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
• Quick tip:
• While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
• To reheat:
• Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

CHANNA MASALA (CHICKPEA CURRY)

Steps:

• Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
• Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

CHANA (CHICKPEAS) CHAAT

Steps:

• Boil and cut the potato into cubes.
• Finely chop the tomato and chilli and corriander leaves.
• Add them to the cooked chana.
• Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
• Mix well.
• Squeeze lime juice.
• Mix well once again.
• Garnish with corriander leaves.
• Serve chilled.

VEGETARIAN INDIAN ALOO CHANA MASALA

Steps:

• Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
• Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
• Meanwhile, add tomatoes to a blender and process until pureed.
• Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
• Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
• Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.